For Crust: (makes 2 – 9″ pie crust)
1 & 1/3 cup flour
1/2 cup Crisco shortening
1 tsp salt
3 Tblsp cold water
MIX first 3 ingredients in bowl leaving the shortening in walnut sized pieces.
MIX together to form dough.
Divide & roll out for top & bottom crust
4 cups cut rhubarb
3-4 Tbsp flour
1 1/4 cups granulated sugar
1 egg, beaten
2 drops red food coloring, optional
Pre-heat oven to 375 degrees.
Mix first 3 ingredients in bowl leaving the shortening in walnut sized pieces. Add cold water and mix together to form dough. Divide and roll out for top and bottom crust
Combine egg, sugar, flour and food coloring in a medium bowl and mix together by hand or electric mixer. Add Rhubarb and mix till evenly coated and thoroughly blended.
Pour filling into prepared 9″ pie crust, top with top crust. Seal edges of crust, slice top crust 4 times to vent, sugar top of pie. Bake in oven 1 hour or until golden brown and filling is boiling.
****A cookie sheet or pan may be placed on the oven rack below the pie to catch over flowing pie juice.
Allow pie to set and cool before serving.