With a pie cutter, cut in the shortening until the particles are like coarse oatmeal.
Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork.
Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
Separate the ball into 2 balls: one for the bottom crust and one for the top.
Making the Rhubarb Pie Filling:
In a bowl combine the rhubarb, sugar, flour and salt. Let sit for about 15 minutes, stirring occasionally.
Baking the pie:
Preheat your oven to 425 degrees.
Put one rolled out section of crust into your pie plate. Gently press down.
Add the rhubarb filling.
Dot the filling with small pieces of the butter.
For a Regular Pie Crust: For the pie crust top, roll out the other ball of dough and place it over the top of your pie. Press together the edges of the crust. Then trim off the extra dough.
Using a knife make air vents by cutting slits in the crust.
Making a Cut Out Crust: If you want to make a fancy crust, use a small cookie cutter and create shapes for the crust topping. Randomly place them on the pie filling. (Refer to the pictures above)
Brush the crust lightly with milk, then generously sprinkle the crust with a cinnamon and sugar mix.
In your preheated 425 degree oven, bake your pie for 20 minutes.
Then after this time slip a cookie sheet onto the rack below your pie, and reduce the temperature to 350 degrees. Bake for 25-30 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.