FLAKY CRUST:

2 c. all-purpose flour
1 tsp. salt
2/3 c. butter-flavor shortening
6 tbsp. cold water
1 tsp. white vinegar
1 lg. egg

RHUBARB FILLING:

2 lbs. rhubarb, cut into 1 inch pieces (about 4 heaping c.)
1 1/3 c. sugar
1/3 c. all-purpose flour
2 tbsp. butter (1/4 stick)

GLAZE:

1 tbsp. milk
2 tsp. sugar

About 4 hours before serving, or early in day:

For crust, in large bowl, mix flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. In small bowl, mix water, vinegar, and egg; stir egg mixture into flour mixture, 1 tablespoon at a time, until dough forms a ball. Divide dough in half.

On lightly floured surface, roll half of dough into a round 1 1/2 inches larger than inverted 9 inch pie plate. Gently ease dough into pie plate. Trim edge even with pie plate.

Preheat oven to 375 degrees. For filling, in bowl, mix rhubarb, sugar, and flour; spoon into crust. Dot with butter.

Roll remaining dough as for bottom crust. Moisten edge of bottom crust with water. Lift top crust unto filled pie; cut slits or design in top crust to allow steam to escape while baking. Trim pastry edge, leaving 1/2 inch overhang.

Fold top edge under bottom crust; flute as desired. Brush top crust with milk and sprinkle with sugar. Cover edge with foil before baking. Bake 20 minutes. Turn oven control to 325 degrees.