The house I recently bought has a rhubarb patch, and I recall a neighbor making rhubarb pie many years ago when I was a kid. So I looked up some random recipes

The house I recently bought has a rhubarb patch, and I recall a neighbor making rhubarb pie many years ago when I was a kid. So I looked up some random recipes, kind of simplified to what I had on hand and it came out better than any store-bought pie I've had recently. Was much easier than I thought, and I don't have any specific training in this art form. For the crust, you use 2 cups flour, 1/2 teaspoon salt, 2 teaspoons sugar, and between 1/2 and 3/4 cup shortening (or lard works better), adding iced water while mixing until it is a stiff ball, which divides to make the top and bottom crusts. The big trick though is if you have a filling that turns soupy when it cooks (like rhubarb does) then instead of mixing sugar in the filling you put a spread on the bottom crust, top it with your filling, then use dots of butter topped with sugar on the top before putting on the top crust. The sugar helps to caramelize the crust and keeps it from getting soggy.