3.Before measuring the
flour, stir it to leaven with air and then measure out 2 cups.
4.Combine together flour, salt and sugar in a large bowl and mix with a fork.Add margarine into the flour
5.Stop as soon as the sheen of the margarine disappears and the mixture turns into a coarse pieces.Sprinkle water mixing and tossing it with the fork.When
it begins to come together, gather the dough, press it into a ball and
then pull it apart; if it crumbles in your hands, it needs more water.
6.Add more water, as needed.Work dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top.Flatten
the larger ball. Dust it with flour and roll the dough, starting from the center and
moving toward the edges.Take a knife or a thin spatula and quickly
work its edges between the crust and the counter top.
7.Lift the dough to
the side; dust the dough and counter top with flour. Roll again until
the diameter is an inch or 2 larger than that of the pie pan.Roll the crust
onto the pin and then unroll the crust into a 9-inch pie pan and press
it into place. Place in the freezer.Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the sauce pan and reduce to half.Fill in the crust-lined pie pan. Roll
out the top crust. Dab the rim of the bottom crust with water to create
glue. Then place the top crust over the rhubarb; trim, seal and cut
several vents. Bake for 15 minutes; reduce the temperature to 350
degrees and bake 25 to 30 minutes more, or until a bit of pink juice
bubbles from the vents in the crust.