Mix together flour and salt, cut in shortening, sprinkle with water. Gather dough, press into a ball, and roll out into two 9" circles.
If rhubarb is tender and pink, do not peel. Cut into 1" pieces - 1 pound makes 2 cups. Mix together flour and sugar. Mix lightly through fruit and pour into pastry lined 9" pie plate. Dot with butter. Cover with top crust. Make slits in top and sprinkle with sugar. Lattice top may be used instead.
Bake until crust is nicely browned and juices bubble through slits. Bake 40-50 minutes at 425°F. Serve slightly warm.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.