Rhubarb Pie

In a medium bowl, mix 2 cups plus 2 tablespoons flour and salt. Cut in the shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until the particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl (1 to 3 teaspoons more water can be added if necessary).

Gather the pastry into a ball. Divide in half; shape into 2 flattened rounds on a lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until the dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let the pastry soften slightly at room temperature before rolling.

Place the oven racks in the middle and lower positions. Place a large piece of heavy-duty foil on the lower oven rack to catch any juices. Heat oven to 425°F.    

With a floured rolling pin, roll one round of pastry on a lightly floured surface into a round 2 inches larger than an upside-down 9-inch glass pie plate. Fold the pastry into fourths and place in the pie plate, or roll the pastry loosely around a rolling pin and transfer to the pie plate. Unfold or unroll the pastry and ease into the plate, pressing firmly against the bottom and side.

In a large bowl, mix sugar, 2/3 cup flour, and orange peel. Stir in the rhubarb. Spoon into the pastry-lined pie plate. Dot butter over the rhubarb. Trim the overhanging edge of the pastry 1/2 inch from the rim of the plate. Lightly moisten the edge of the pastry in the pie plate with water (using a pastry brush or fingertip) to help seal the top crust.

Roll out the other round of pastry. Fold into fourths and place over the filling, or loosely roll around the rolling pin and place over the filling. Cut slits in several places in the top crust so steam can escape. Trim the overhanging edge of the top pastry 1 inch from the rim of the plate. Fold and roll the top edge under the lower edge, pressing on the rim to seal; flute as desired.

Bake 50 to 55 minutes (fresh rhubarb) or 65 to 75 minutes (frozen rhubarb) or until the crust is golden brown and the juices begin to bubble through the slits in the crust. Cover the edge of the crust with strips of foil during the last 15 to 20 minutes of baking to prevent excessive browning. Cool on a cooling rack at least 4 hours to allow the filling to set and thicken before slicing. Store loosely covered at room temperature up to 2 days or refrigerate up to 5 days.