Preheat the oven to 425º. Make the crust. Before
the flour, stir it to leaven with air and then measure out
Combine the flour, salt, and sugar in a large bowl and
a fork. Cut the shortening into the flour with a fork or
blender. Stop as soon as the sheen of the shortening
disappears and the mixture is a bunch of coarse
Sprinkle a tablespoon of water at a time over the
and tossing it with the fork. When it begins to come
gather the dough, press it into a ball and then pull it
apart; if it
crumbles in your hands, it needs more water. Add a
or two more water, as needed.
Gather the dough into two slightly unequal balls, the
for the bottom crust and the smaller one for the top.
the larger ball, reforming any frayed edges with the
your hand. Dust with flour and roll the dough, starting
center and moving toward the edges. Roll until the
an inch or two larger that that of the pie pan. Press the
into a 9" pie pan and place in the freezer.
Make the filling by blending the rhubarb, sugar, flour
cinnamon in a large bowl. Pour into the crust-lined pie
Dot with butter.
Roll out the top crust, and place over the rhubarb: trim,
and cut several vents. Bake for 15 min.; reduce the
temperature to 350º and bake 25- 30 min. more, or until
of pink juice bubbles from the vents in the crust.