Rhubarb Pie

Cut flour and salt into shortening till it resembles coarse corn meal. Add water a few spoonsful at a time until the mixture clumps together. (If dough is too crumbly, add a little more water or it will break apart as you roll it out. Separate the dough in half, pat it into two flattened rounds, place in sandwich bags or between plastic wrap, chill for 1/2 hour or longer. Handle as little as possible for the flakiest crust. Roll out as usual, place bottom crust in a 9 or 10 inch pie pan. 4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller. 3 Tbsp. Flour 2 eggs. 1 1/2 cup sugar a little almond extract, optional Beat eggs, toss together with rhubarb, mix well. Stir flour into sugar, add to rhubarb mixture, stir to coat rhubarb well. Pour into pie shell, cover with top crust. Cut a few slits in the middle of the top crust. Place a cookie sheet under the pie in the oven or on the shelf below if you want to save yourself a messy oven cleanup later. Bake at 425 degrees 10 minutes. Reduce heat to 350 degrees, bake 35-45 minutes longer till browned and bubbling.