2 1/4 cups all-purpose flour
1 ts salt
3/4 cup shortening
6 to 7 tblspns cold water
Make the Pie Crust:
Whisk the flour and salt together in a mixin bowl. Cut in the shortening with a pastry cutter until the mixture reaches the consistency of coarse crumbley meal.
Second, turn the mixture out onto a clean dry surface and knead in just enough of the cold water for the dough to come together in a pliable, tender ball. divide the dough into two eual portions and roll into balls. Flatten each ball into a disk by gently pressing it between your hands. Wrap each disk in plastic wrap and chill for at least 30 minutes and up to 1 week.
5 cups rhubarb
6 rounded tblspns all-purpose flour
1 1/2 cups granulated sugar
1/8 tspn salt
Make the Filling:
Trim away any dry or woody ends from the rhubarb stalks and slice enough of the rhubarb into 3/4 inch thick slices to yield 5 cups. Place the rhubarb slices into a stainless mixing bowl and toss together with the flour, sugar and salt. Allow mixture to stad at room temp for 20 or 25 minutes.
2 tblspns unsalted butter
1 tblsn all purpose flour
1/4 cup packed brown sugar
Make the Streusal Topping:
Cut the butter, flour and sugar together with a pastry cutter until the mixture is the consistency of coarse crumbley meal. Set aside.
Assemble the Pie:
First when the pie dough has chilled., roll out the bottom crust on a clean, lightly floured surface to a circumferance of 10 inches and a thickness of 1/4 inch. Line the inside of a 10 inch pie plate with this crust.
Shape the second piece of dough into a square. Roll it out in a 12 inch square and cut into 18 3/4 inch wide strips.
Second, preheat the oven to 400 degrees. Toss the rhubarb mixture together again, so that the juices from the fruit are fully combined with the sugar and flour. Spoon the filling into the crust and sprinkle the streusal over the top. Lay the strips of dough alternately 1 inch apart, beginning in the middle of the pie circle. Fold back the strips as you seave them over and under to create a lattice pattern. Trim and crimp the crust edgesl
Third, sprinkle the top of the crust with a little sugar and bake until the crust is golden and the filling is bubbloing through the lattice top, 14 to 50 minutes.