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1
Rest piecrust for 20 minutes at room temperature.
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2
Preheat oven to 350F.
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3
Cut the room temperature piecrust in half on the folded line.
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4
Gently roll each half into a ball.
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5
Wipe counter with a wet cloth and place a sheet of waxed paper on top of the damp counter.
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6
Place one of the balls on the waxed paper.
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7
Cover with another sheet of waxed paper and roll out into a 9-inch circle with rolling pin.
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8
Carefully remove waxed paper from one side and place crust into an 8- or 9-inch pie plate.
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9
Remove other piece of waxed paper.
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10
In a large bowl, combine rhubarb, SPLENDA and flour.
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11
Add half & half.
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12
Mix carefully to combine.
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13
Spoon rhubarb mixture into prepared piecrust.
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14
HINT: Place piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust.
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15
Repeat process of rolling out remaining piecrust half.
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16
Place on top of pie.
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17
Flute edges.
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18
Lightly spray top crust with butter-flavored cooking spray.
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19
Make about 8 slashes with a knife to allow steam to escape.
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20
Bake in pre-heated oven for 50-to 60 minutes or until done.
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21
Place pie plate on a wire rack and let set for at least 30 minutes.
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22
Place in refrigerator for at least 1 hour.
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23
Cut into 8 slices.
