3¼ cups flour, divided

1 tsp. Salt

1 Tbsp. Vinegar

1 egg, well beaten

1¼ cups shortening

4 Tbsp. Water

½ tsp. Grated orange peel

3 cups red rhubarb stalks, chopped

1½ cups sugar

Preheat oven to 425° F. Sift 3 cups flour and salt into large bowl. Cut shortening into flour until coarse crumbs form. Combine egg, vinegar, and water in small bowl. Drizzle over flour. Mix dough lightly until it forms a ball, then divide in half. Roll out both halves on floured surface. Fir one half into 8-inch pan. Reserve second half for top of pie. For filling, mix ¼ cup flour, sugar, and orange peel. Put half of rhubarb into pie shell. Sprinkle with half of sugar mixture. Repeat. Dot with butter. Cover with reserved crust, slicing vents. Sprinkle with sugar. Squeeze edges together to seal top and bottom. Cover edge with foil strip. Bake 35 minutes, remove foil, bake 15 minutes or until juice bubbles through crust openings.

Editor’s note: A great dessert for Midsummer!