Old-Fashioned Rhubarb Pie

FOR THE CRUST:
Preheat oven to 425 degrees F. Whisk flour and salt in large mixing bowl to blend. Add butter and rub in with fingertips or pastry blender until mixture resembles coarse meal. Drizzle ice water over mixture a little at a time; mix in with fork or fingertips until dough just comes together. Gather into ball; divide into 2 equal pieces. Wrap each piece in plastic and refrigerate 15 minutes.

Roll out one dough piece on lightly floured work surface to 12-inch round, about 1/4-inch thick. Transfer dough to 9-inch-diameter glass or ceramic pie dish. Trim any overhang with a knife.

FOR THE FILLING:
Whisk flour, sugar and salt in large bowl to blend. Stir in rhubarb to coat well. Spoon rhubarb mixture into prepared crust. Dot mixture with butter. Roll out second dough disk on lightly floured surface to 12-inch round. Using scalloped pastry cutter, cut into 24 1/2-inch wide strips. Arrange dough strips across top of filling forming lattice and weaving strips if desired. Trim dough strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively.

Bake at 425 degrees F for 10 minutes; reduce heat to 350 degrees F. Bake until crust is golden, rhubarb is tender and juice bubbles, about 40 minutes. Cool on wire rack 15 minutes before serving.