Rhubarb Pie

4 cups rhubarb, chopped
1 1/4 cups white sugar
3/4 cup all-purpose flour
1 T butter

Preheat oven to 450º, combine sugar and flour. Sprinkle 1/4 over pastry in pie pan. Heap rhubarb over this mixture. Sprinkle remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. 

Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven to 350º, continue baking for 40-50 mins.

Pie Crust:
2 cups all-purpose flour
1/4 cup sugar
1/4 t salt
15 T butter, chilled and diced (2 sticks-1T)
6 T milk

In large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk, one tablespoon at a time, until mixture forms a ball. Divide in half, wrap in plastic and refrigerate until chilled. Roll dough out to fit a 9 inch pie plate.