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Rhubarb Pie

2/3 cup shortening
2 cup flour
1/2 tsp. salt
4-6 Tbsp. ice water

Cut flour and salt into shortening till it resembles coarse corn
meal. Add water a few spoonsful at a time until the mixture clumps
together. (If dough is too crumbly, add a little more water or it
will break apart as you roll it out. Separate the dough in half,
pat it into two flattened rounds, place in sandwich bags or between
plastic wrap, chill for 1/2 hour or longer. Handle as little as
possible for the flakiest crust. Roll out as usual, place bottom
crust in a 9 or 10 inch pie pan.

4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
3 Tbsp. Flour
2 eggs.
1 1/2 cup sugar
a little almond extract, optional

Beat eggs, toss together with rhubarb, mix well. Stir flour into
sugar, add to rhubarb mixture, stir to coat rhubarb well. Pour
into pie shell, cover with top crust. Cut a few slits in the middle
of the top crust.

Place a cookie sheet under the pie in the oven or on the shelf
below if you want to save yourself a messy oven cleanup later.

Bake at 425 degrees 10 minutes. Reduce heat to 350 degrees, bake
35-45 minutes longer till browned and bubbling.


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