Grandma Keeling's Rhubarb Pie

Crust:
3 cups flour
1 tsp. salt
4 tablespoons ice cold water
1 ¼ cup Crisco shortening
1 tablespoon vinegar
1 egg
Cut shortening into flour, add salt. Beat egg, vinegar and water. Add to flour m
ixture and mix well. Refrigerate for at least 30 minutes before rolling out.
Filling:
1 ½ cups sugar
1 ½ teaspoons cinnamon
¼ teaspoon ground cloves
1/3 cup cornstarch
1½ pounds rhubarb, small diced (about five cups)

Preheat your oven to 425 degrees. Roll out your dough into a large rectangle abo
ut 3/16th of an inch thick. Invert your pie plate on the dough and use the rest
for strips.
Lay the the dough into the pie plate leaving about an inch of dough overhanging
the edge. Then use a pastry wheel or knife to cut nine ¾-inch strips the length of
the pie plate. When your dough is ready, combine the sugar, spices and cornstar
ch and stir to distribute the spices and cornstarch. In a large bowl, toss the s
ugar mixture with the rhubarb until it’s evenly coated. Pour the rhubarb mixture i
nto the pie plate. Place five strips of dough horizontally at even intervals acr
oss the pie. Fold the first, third and fifth strips back to the edge and lay one
strip of dough vertically across the horizontal strips. Fold the first, third a
nd fifth horizontal strips back then fold the second and fourth strips back to t
he first vertical strip. Lay a second vertical strip an equal distance from the
first one. Fold the second and fourth strips back. Repeat the process with the f
inal lattice strips.
Place pie on a baking sheet and bake for 1 to 1 ¼ hour or until the fruit is bubbl
ing and hot and the crust is golden brown. Allow to cool completely before cutti
ng.