Rhubarb pie

For Jen:

Double-crust pastry:
2 C flour
2/3 C butter (or shortening, or a combination of the two)
6-7 Tbsp. cold water

For filling:
combine 3/4 C sugar (2/3 C if you like it extra tart like I do), 1/4 C flour, and 1/2 tsp. cinnamon in a big bowl, add
4 C chopped rhubarb, mix gently to coat

Bake at 375 for 45-55min. Top crust should be golden and filling should be bubbly in the vent holes (or around the rim where you didn't quite seal the pastry together :D).