Fresh Rhubarb Pie
2 1/2 cups flour
3/4 tsp salt
3/4 cup shortening
1/2 cup cold water
3 1/2 cups finely cut rhubarb
1 small can pineapple chunks (undrained)
2 Tbsp minute tapioca
1 1/2 cups sugar
1/4 tsp salt

Sift together the flour and salt. Cut in shortening. Add cold water and
blend dough mixture together with a pastry knife. Divide, and roll out to
1/8" thick on floured board. This should make dough for a 9 inch, two-crust
Mix together the rhubarb, pineapple, tapioca, sugar and salt. Pour into the
crust lined pie dish. Cover with the top crust; crimp edges well and cut
slits in the top crust. Lightly sprinkle granulated sugar on the top.
Bake in a 425? oven for 10 minutes. Lower the heat to 350? and bake 40
minutes longer, or until crust is brown. serve with vanilla ice cream..

Source: Not revealed by author of this post.