Creamy Rhubarb Pie

Prepare the pastry by sifting the flour with the salt.

Cut in the shortening.

Put in the egg yolk.

Blend the egg white with the water and reserve.

Mix well and divide the dough into two portions; one twice as large as the other.

Roll out large portion for pie shell and roll out small portion and cut into strips for lattice top.

Brush the pie shell with part of beaten egg white, reserve remainder.

Prepare the rhubarb filling by beating the eggs and adding the flour, salt and sugar.

Blend until very thick and lemon colored prior to adding rhubarb.

Pour into pie crust and bake at 375° for 15 minutes, then reduce heat to 325° and bake for an additional 30-35 minutes.