Perfect Rhubarb Pie

Preheat oven to 450ºF. Move rack to lowest position in the oven.

In a bowl, combine flour and sugar. Set aside.

Roll out the pastry for 1 crust and place in a 9-inch pie plate. Chill the bottom crust while you roll out the top crust.

After rolling the pastry for the top crust, remove bottom crust from the refrigerator. Sprinkle 1/4 of the flour-sugar mixture over the bottom crust. Pile the chopped rhubarb on top of the flour-sugar. Sprinkle the remaining sugar mixture over the rhubarb. Top with the pastry for the top crust. Trim and crimp/flute the edges.

Bake on the lowest rack for 15 minutes. Reduce oven temperature to 350ºF and bake for an additional 40-45 minutes or until crust is golden.

Note: Check the pie after 25-30 minutes to make sure that the edges are not getting too brown. If you feel that they are, you can cover just the edges with aluminum foil to prevent them from darkening further.

(Recipe adapted from allrecipes.com.)