Ingredients
1-1/2 cups all-purpose flour1/4 teaspoon salt1/2 cup shortening1/4 cup cold water3 to 4 cups diced fresh or frozen rhubarb, thawed and drained1-1/2 cups sugar2 eggs2 tablespoons cornstarch3/4 teaspoon ground nutmeg
Preparation
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball.
On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell.
In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly.
