4 cups fresh rhubarb, washed and sliced into chunks or 8 cups frozen rhubarb pieces
1 cup sugar
1/3 cup flour
1/4 cup granulated tapioca (Minute Tapioca)
Directions
Filling
Mix all ingredients
Add a little water if the dry ingredients are settling to the bottom of the bowl
Crust
Mix salt and flour in a bowl
Cut in the shortening with a fork or pastry blender until only small pieces remain
Sprinkle with water and mix with a fork until a loose dough forms. Avoid making the dough sticky
Gather the dough into a ball with your hands, incorporating any small remaining pieces
Divide the dough in half and roll out on a lightly floured surface until it’s larger than the pie tin
Fold in quarters and/or use a pastry scraper to get it off the surface
Lay the crust gently on the pie tin and spread it out
Cut overhanging edges off
Fill with filling
Repeat rolling out the top pie crust and placing it on top of the filling, trim the edges
Roll the edges inward and pinch together
Prick the top of the pie several times with a fork
Bake at 425°F for 50 minutes. If using pie-edge-protectors or foil, remove them after 40 minutes. Place a pan underneath the pie tin to catch any juice.
Serve warm or chilled. The pie will set as it cools.