5 c. chopped rhubarb
1 1/2 c. white sugar
1/4 c. flour

Mix and let set to work up juice.

PIE CRUST:

Sift together:

2 c. flour
1 tsp. salt
2/3 c. thoroughly chilled shortening
3 tbsp. butter

Cut shortening and butter into flour until crumbly; add ice water until mixture holds together. Form dough into ball, divide into half. Roll out one-eighth inch thick and drape in pie pan. Add the rhubarb. Dot the top with butter (approximately 1 tablespoon); place top crust on pie. Bake at about 450 degrees for 10 minutes. Cut back heat to 350 degrees and bake about 30 minutes.