Best Rhubarb Pie

• 1-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold water
• 3 to 4 cups diced fresh or frozen rhubarb, thawed and drained
• 1-1/2 cups sugar
• 2 eggs
• 2 tablespoons cornstarch
• 3/4 teaspoon ground nutmeg

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball.
2. On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell.
3. In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375u0b0 for 45 minutes or until crust is golden brown and filling is bubbly.

flour, salt, shortening, cold water, frozen rhubarb, sugar, eggs, cornstarch, ground nutmeg

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