INGREDIENTS
For Crust
2 cups
all-purpose flour
1 tsp
salt
2/3 cup
plus 2 tablespoons shortening
4 tbsp
cold water
For Filling
3
eggs, slightly beaten
2 tbsp
plus 2 teaspoons milk
2 cups
sugar
4 tbsp
all-purpose flour
3/4 tsp
nutmeg
4 cups
pink rhubarb, chopped
1 tbsp
butter