Mom's Fresh Rhubarb Pie

• 18 inches pie crusts
• 1 23 cups sugar
• 13 cup all-purpose flour
• 4 cups fresh rhubarb, chopped
• 2 tablespoons butter

1. Heat oven to 425 degrees.
2. Press 1 pie crust into the 9 inch pie plate.
3. Stir together sugar and flour.
4. Put half of the chopped rhubarb into the pastry lined pie plate.
5. Sprinkle with half the sugar flour mixture.
6. Repeat with remaining rhubarb and sugar.
7. Dot with butter.
8. Cover top with second pie crust.
9. Cut slits into top pie crust.
10. Seal the two crusts together.
11. Sprinkle top with sugar.
12. Cover crust edge with 2 inch strip of aluminum foil to prevent excessive browning.
13. Remove foil last 10 minutes of baking.
14. Bake 40 to 50 minutes until crust is brown and filling boils through slits.
15. Cool completely.
16. Enjoy!

sugar, flour, fresh rhubarb, butter

Taken from www.food.com/recipe/moms-fresh-rhubarb-pie-424308 (may not work)