Mom's Rhubarb Pie

 Found this recipe in the newspaper, so it is not my mom's pie recipe.  But it is still one to try!

Mom's Rhubarb Pie

Ingredients:

Pie Crust

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

Directions:

1. Cut shortening into flour with a pastry blender or two forks until mixture resembles coarse cornmeal. 
2.  Sprinkle ice water, 1 tablespoon at a time over pastry mixture, tossing lightly with fork after each addition and pushing dampened portion to side of bowl, sprinkle only dry portion remaining. (Pastry should be just dry enough to hold together, not sticky.) 
3. Shape dough into 2 balls and refrigerate until ready to use.

Filling Ingredients:

• 1 1/2 cups sugar
• 4 T. butter, cut into pieces
• 3 T. flour
• 3-4 cups rhubarb, cut up
• 1/2 tsp. nutmeg
• 2 eggs

Directions:

1. Preheat oven to 450 degrees 
2. Mix together sugar, flour, and nutmeg. 
3. Mix with cut up rhubarb.
4. Roll out bottom pie crust, in a 9 inch pie pan.
5. Place filling in pie crust and dot with butter.
6. Beat the 2 eggs well and pour over filling.
7. Roll out the other pie crust and cut in strips; place in lattice design on top.
8. Bake at 450 degrees for 10 minutes and then at 350 degrees for 30 minutes.