Ingredients

These quantities will make enough for 4 individual sized pies
Multiply by 3 to make 12 individual sized pies during one prep period

Pie Crust
3 cups pastry flour
1 cup shortening
1 t salt
1 cup ice cold water

Fruit Filling
6 cups chopped rhubarb
1 1/2 cups raw sugar
1/4 cup flour

Preparation

Preheat oven to 375 degrees.

Pie Crust
Mix flour and salt.
Cut shortening into flour mixture until shortening is in small clumps.
Dribble cold water in slowly, clumping the mixture together until it forms a soft dough.
Wrap in plastic and put in refrigerator for 1 hour minimum.

Fruit Filling
Chop rhubarb into half inch pieces.
Mix in sugar and flour until rhubarb is well coated.

Assembly

Roll chilled dough out to 1/8" thickness on floured surface.
Cut out rounds from dough in sizes slightly larger than outer ring of individual pie tin.
Place bottom crust into pie tins.
Fill tins with rhubarb until heaping, about 1 1/5 cups of fruit per tin.
Place top crust over the top, crimp around the edges, and poke holes in the top with a knife.
Cover edges with foil, and bake 25 minutes.
Remove tin foil and continue cooking for additional 20 minutes, or until crust is golden brown.

Presentation

Place pie into convection oven and warm for 5 minutes.
Remove from pie tin and place on 9" plate.
Drizzle caramel sauce on top and garnish with mint sprig, per photo below.