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1
Put 1 1/2 cups sifted flour and the salt into a 2-quart bowl, add the chilled lard, and mix well with a pastry blender or with fingertips.
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2
This blend will not be as dry as a butter-mixed pastry.
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3
When well blended add all of the water and mix until the water is all absorbed.
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4
This will make the dough a bit sticky.
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5
Sprinkle over lightly with 2 teaspoons of flour and roll into a ball.
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6
Leave to rest in a cool place for about 15 minutes.
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7
Separate the dough into two unequal pieces.
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8
Roll out the larger piece and place it into a 9-inch pie pan.
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9
Roll out the smaller piece and cut it into 3/4-inch strips to form a latticework top crust.
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10
Place the strips upon a sheet of wax paper and place it, along with the pastry-lined pie plate, into the refrigerator until needed.
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11
When ready to prepare the filling, remove pastry from refrigerator.
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12
Mix together well the sugar, nutmeg, and cornstarch.
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13
Sprinkle 3 tablespoons of the sugar mixture over bottom of pastry.
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14
Mix the rest into the rhubarb and fill the crust.
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15
Place on strips in lattice fashion.
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16
Moisten rim of bottom crust to help lattice strips adhere to rim of bottom pastry.
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17
Place the pie into a preheated 450 oven.
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18
This high temperature is important in forming a crispy crust when using very juicy products.
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19
If the crust tends to brown too quickly, cut a ring of aluminum foil and place it over the rim of the pie.
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20
It is the rim that usually overbrowns.
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21
Remove the foil about 10 minutes before the pie is to be removed from the oven.
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22
Total cooking time for the pie is 40 minutes.
