Lemony Rhubarb Pie

• 2-1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup shortening
• 7 to 10 tablespoons ice water
• 4 cups chopped fresh or frozen rhubarb, thawed
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon ground cinnamon
• 1 tablespoon butter
• Additional sugar, optional

1. In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or overnight.
2. Preheat oven to 425u0b0. In a large bowl, combine the first six filling ingredients; toss to combine.
3. On a lightly floured surface, roll one half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in top. If desired, sprinkle with additional sugar. Bake 10 minutes.
4. Reduce oven setting to 350u0b0. Bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

flour, salt, shortening, water, frozen rhubarb, sugar, allpurpose, lemon juice, lemon zest, ground cinnamon, butter, sugar

Taken from www.tasteofhome.com/recipes/lemony-rhubarb-pie/ (may not work)