Ingredients
Filling
4 cups rhubarb, chopped
1 1/4 cup white sugar
6 tbsp all-purpose flour
1 tbsp butter
Pie Crust
3/4 cup shortening
2 cups pastry flour
1/2 tsp salt
1/4 cup cold water
Directions
Pie Crust
1. Blend shortening, flour and salt with a fork until you get an even mixture with small lumps.
2. Add cold water. Blend by cutting.
3. Roll the pastry onto waxed paper and form a round large enough to cover the bottom and sides of the pie pan.
4. Drape the pastry into the pie pan and trim off excess pastry along edges.
5. Make a top crust with the remaining pastry. Cover with plastic wrap.
Filling
1. Preheat the oven to 450°F.
2. Combine sugar and flour.
3. Pour 1/4 of 1 over the pastry in the pie plate. Stir in rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with the top crust.
4. Bake in the preheated oven for 15 minutes. Reduce to 350°F and bake for additional 40 minutes or until crust is brown.
