RHUBARB PIE (serves 6-8)

Jackie Welch

2 ½ - 3 cups cut rhubarb

Blend: 1 cup sugar

1/8 t salt

2 T flour

Pour boiling water* over cut up rhubarb and drain. Mix with BLEND and place in pie shell. Wet edges. Place top crust on and bake at 375 for 50-55 minutes.

*boiling water takes out any bitterness in rhubarb.

2-CRUST PIE (9-10 INCH PIE)

3 cups flour

16 T of shortening (8 Crisco and 8 Margarine)

½ t salt

½ cup COLD water

Place flour and salt in bowl. Work in shortenings with fork or fingers, leaving shortening size of peas. Add water and stir with fork until all flour is taken in and one lump of crust is formed. Roll out, brush tops with a little milk or dusting of sugar. Roll out between wax paper.