Irma Olimb S Rhubarb Pie And Lard Pie Crust

  Grandma Olimb’s rhubarb pie and lard pie crust

  1 and ½ cups sugar. (Don’t be skimpy with the sugar)
  3 tbs. Flour
  1 tbs. Butter
  2 beaten eggs
  3 cups cut rhubarb (I use more rhubarb for a bigger pie and increase 1 egg and 
  sugar.
  Blend flour and sugar.  Add eggs, beat smooth.  Pour over rhubarb in a pastry 
  Lined  pan.  Top  with pastry lined strips.  Bake in 450 degree oven  for 10 
  Minutes, then in moderate oven (350)degrees about 30 minutes

I use Dona Rae’s secret recipe for the crust but here is the one I used in the old days.

  Lard pie crust

  For one double and one single or three singles.  (I make pie crust cookies of
  The extra crust.

   3 cups all purpose flour
   1 and ½ tsp. Salt
   1 cup lard
   1/3 rd cup water

   Measure flour without sifting.  Add Salt and sift. (I never do that).  Blend
   Lard into flour until size of small peas.  Add water all at once.  Press 
   Together with knife.  Shape into 3 balls and roll out on lightly floured board or 
   Pastry cloth.  To bake single crusts, prick with a fork.  Bake in 425 oven for 15 
   Minutes.  Double crusts for 30 minutes or until done