You should make more pies. Start here.
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening (if the idea of shortening scares you, use another fat like butter or lard)
About 6 tablespoons ice water
First, measure your flour.
Put this into a bowl, along with the salt and sugar. Easy, right?
Then add the fat.
Cut it into the flour using a fork.
Add the ice water 1 tablespoon at a time.
Keep fluffing, and it will start to look like dough (!)
Stop stirring when you can do this.
This dough doesn't even have to rest. Which means: rolling time.
Separate the dough into 2 unequal pieces.
Roll! Like you mean it.
When your pie plate fits over the dough, stop.
Then transfer to the pie pan.
The hard part is over. Dump your filling in.
Trim the edges of the dough.
Paint them with water so they'll seal to the top crust.
Then roll out and flop on your top crust.
Trim, once more.
Be fancy and crimp the edges.
Cut a few vents to let the steam escape, and slide it into the oven.
Wait patiently for about 45 minutes, and then you'll get to eat this.
For this rhubarb filling recipe, and to save and print the pie crust recipe, go to Food52.