PASTRY:
*2 c. Flour
*1/2 tsp. Salt
WHISK TOGETHER:
*1 C. Oil
*1/2 C. Water
MIX the above into the flour and press into pie plate.
FILLING:
BLEND 2 C. Water with
*2 C. raw Almonds
*4 T. Flour
*1 C. Sugar
*1 tsp. Vanilla
POUR into pie shell with 2 C. diced Rhubarb
BAKE at 375F about 1 hour on middle oven rack court
*Recipe from Wyona Hertwig
*Pie image courtesy of Tami Pelttari. Facebook
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