Shaker Rhubarb Pie

FOR THE CRUST

• 1 3/4 cups flour
• 1 tsp. salt
• 10 tbsp. cold butter, cut into pieces
• 2 tbsp. vegetable shortening

FOR THE FILLING

• 1 lb. rhubarb stalks, cut into 1" pieces
• 1 1/4-1 1/2 cups sugar
• 4 tbsp. flour
• 1/4 tsp. salt

For the crust

1. Sift together flour and salt into a bowl. Use 2 knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 5 tbsp. ice water, stirring dough with a fork until it just begins to hold together. Press dough into a rough ball and transfer to a lightly floured surface. Divide dough into 2 balls, wrap both in plastic wrap, and refrigerate for 1 hour.

For the filling

1. Put rhubarb, sugar, flour, and salt into a medium mixing bowl, then use your hands to toss together, and set aside.
2. Preheat oven to 450°. Roll dough out on a lightly floured surface into two 12" rounds. Fit one round into a 9" pie plate and add rhubarb. Cover pie with remaining round. Fold edges of dough under and crimp edges. Make 3-4 slits in top crust for steam to escape.
3. Bake for 15 minutes, then reduce heat to 350° and continue to bake until crust is golden, 25-30 minutes more. Set aside to let cool for at least 30 minutes before serving.