Rhubarb Pie

Ingredients

• 5 cupfuls All-purpose flour
• 1 cupful Butter (Originally lard. Substituted with butter for modern preference.)
• 1 cupful Vegetable shortening (Originally lard. Substituted with vegetable shortening for modern preference.)
• 1 cupful Water
• 1/2 teaspoonful Baking powder
• 1 1/2 bunches Rhubarb
• 1 1/2 cupfuls Granulated sugar
• 1 large Egg

Instructions

1. 1Sift 5 cupfuls of flour with 1/2 teaspoonful of baking powder. Rub in 1 cupful of butter and 1 cupful of vegetable shortening until the mixture resembles coarse crumbs. Add 1 cupful of water and mix into a smooth dough.
2. 2Cut 1 1/2 bunches of rhubarb into small pieces after stripping off the skin. Cook the rhubarb very fast in a shallow stewpan with 1 1/2 cupfuls of sugar.
3. 3Line a pie plate with the prepared paste. Wet the rim. Add the cold rhubarb filling. Lay 3 bars of paste across the pie, fastening the ends. Lay 3 more bars across, forming diamond-shaped spaces. Lay a round rim of paste around the edge. Wash the top with 1 egg and bake in a preheated oven at 425°F (220°C) for 15 minutes.