0.3 cup butter unsalted cold cut into small pieces
3 tablespoons vegetable shortening
Equipment
bowl
baking sheet
oven
knife
wire rack
blender
plastic wrap
aluminum foil
measuring cup
Directions
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, 3 tablespoons sugar, and salt in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap.
Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap.
Roll dough into a 9-inch circle. Freeze both dough portions 10 minutes or until plastic wrap can be easily removed.
Preheat oven to 42
Remove 1 sheet of plastic wrap from 12-inch dough circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate.
Remove top sheet of plastic wrap; fold edges under, and flute.
To prepare filling, combine rhubarb and the next 4 ingredients (rhubarb through nutmeg), tossing well to combine. Spoon filling into crust.
Remove top sheet of plastic wrap from remaining dough.
Cut dough into 12 (3/4-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap, and arrange in a lattice design over rhubarb mixture. Seal dough strips to edge of crust.
Brush top and edges of dough with milk; sprinkle with 1 tablespoon sugar.
Place pie on a baking sheet covered with foil.
Bake at 425 for 15 minutes. Reduce oven temperature to 375 (do not remove pie from oven).
Bake an additional 30 minutes or until golden (shield crust with foil if it gets too brown). Cool on a wire rack.
