MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Straight-Up Rhubarb Pie
Categories: Pies, Pastry, Fruits, Dessert
     Yield: 6 Servings

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     2 c  A-P flour
   1/2 ts Salt
     2 ts Sugar
   2/3 c  Shortening; +2 tb (*)
     6 tb Ice water

MMMMM--------------------------FILLING-------------------------------
     5 c  Rhubarb; sliced
 1 1/4 c  Sugar
     5 tb Flour
   1/4 ts Cinnamon
 1 1/2 tb Butter

 * Butter is fine if you want a French tart, but it's not American
   pie unless it's made with shortening, the author Anne Dimock
   said. Or lard says UDD

 Set the oven @ 425 F/218 C.

 MAKE THE CRUST:

 Before measuring the flour, stir it to leaven with air and then
 measure out 2 cups. Combine the flour, salt and sugar in a large
 bowl and fluff with a fork. Cut the shortening into the flour with
 a fork or pastry blender. Stop as soon as the sheen of the butter
 disappears and the mixture is a bunch of coarse pieces.  Sprinkle 1
 tb of water at a time over the dough, lifting and tossing it with
 the fork. When it begins to come together, gather the dough, press
 it into a ball and then pull it apart; if it crumbles in your
 hands, it needs more water. (It's better to err on the side of too
 wet than too dry.) Add a teaspoon or two more water, as needed.

 Gather the dough into two slightly unequal balls, the larger one
 for the bottom crust and the smaller one for the top. Flatten the
 larger ball, reforming any frayed edges with the sides of your
 hand. Dust with flour and roll the dough, starting from the center
 and moving toward the edges. Take a knife or thin spatula and
 quickly work its edge between the crust and the counter top. Lift
 the dough to the side; dust the dough and counter top with flour.
 Roll again until the diameter is an inch or 2 larger than that of
 the pie pan. Lay the rolling pin a third of the way from one of the
 edges.  Roll the crust onto the pin and then unroll the crust into
 a 9-inch pie pan and press it into place. Place in the freezer.

 MAKE THE FILLING:

 In a large bowl, combine the rhubarb, sugar, flour and cinnamon.
 Pour into the crust-lined pie pan. Dot with butter.

 Roll out the top crust. Dab the rim of the bottom crust with water
 to create a glue. Then place the top crust over the rhubarb; trim,
 seal and cut several vents. Bake for 15 minutes; reduce the
 temperature to 350 F/175 C and bake 25 to 30 minutes more, or until
 a bit of pink juice bubbles from the vents in the crust.

 Recipe from: Anne Dimock

 Adapted by: Amanda Hesser

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

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