Rhubarb Pie

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

Preheat oven to 450º F. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with 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 temperature to 350º F, and continue baking for 40 to 45 minutes. Serve warm or cold.

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

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.