Basic Rhubarb Pie

• pastry dough
• 2/3 cup cold lard
• 2 cups golden white flour
• cold water
• filling
• 5 to 6 cups rhubarb, diced into 1/2 inch pieces
• 3/4 to 1-1/2 cups sugar
• 1 tablespoon corn starch
• 1 tablespoon butter

1. Cut the lard into the flour with a pastry cutter, until the pieces are the size of large peas.
2. Sprinkle cold water over the mixture, two or three tablespoons at a time, and toss it with a fork. Repeat this until the dough barely holds together into a ball. Refrigerate the dough, wrapped in waxed paper or plastic, for at least half an hour.
3. Mix together the rhubarb, sugar and corn starch. Let the mixture sit for at least 15 minutes.
4. Roll out half the dough and line a 10 inch pie pan with it. Fill the pan with the rhubarb mixture and dot the filling with butter. Roll out the other half of the dough, cover the pie and crimp the edges. Cut steam holes in the top crust. Sprinkle a couple teaspoons of sugar across the top.
5. Bake in a preheated 450 degree oven for ten minutes, then turn down to 350 degrees and cook for another 30 to 50 minutes. The pie is done when the crust is brown and the center is bubbling.

pastry, cold lard, golden white flour, cold water, filling, rhubarb, sugar, corn starch, butter

Taken from food52.com/recipes/4301-basic-rhubarb-pie (may not work)