2 1/2 c. flour (measured before sifting)
1 1/4 tsp. salt
5/8 c. Crisco oil
5 tbsp. water

Sift flour and salt together. Measure oil and water together and add all at once. Stir with fork to make dough. Use 2/3 of dough for bottom crust.

Roll dough between wax paper. If top and bottom wax paper are laid in opposite directions, you will have a square by which to measure the circle of dough to fit the pie plate.

Remove the top wax paper. Turn the dough and wax paper over, lay it on the pie plate and spread in bottom of crust. 2 tbsp. Minute tapioca 1 1/3 c. sugar (or 1 c. sugar and 1 tsp. vinegar)

Toss sugar, tapioca and rhubarb together. Put into pie crust. Spread top crust over rhubarb. (I roll the top crust the size of a breakfast plate. When laid on the rhubarb it lacks about 1/4 inch of touching the bottom crust. I cut slits in the top crust.)

Bake at 425 degrees about 45 minutes or until crust is browned and juice bubbles through slits in crust.

NOTE: I use strips of aluminum foil to cover the edge of the crust until 15 minutes before it is done.