Pie Crust

• 2 cups flour
• 1 tsp. salt
• 3/4 cup shortening
• 4 to 5 tbsp. ice water

  
  Blend together flour, salt and shortening.
  Place ice water quick over one at a time.
  Sprinkle over dry portions and put to side - sticky but not moist.

Filling

• 4 cups young, unpeeled rhubarb
• 6 tbsp. flour
• 1 1/2 - 2 cups sugar
• 1 tbsp. Butter

  
  Combine all the ingredients and place in pie crust.
  Cook at 450° for 10 minutes.
  Lower temperature to 350° and cook for an additional 40 minutes.