For the Filling:

1. Chop: fresh rhubarb stocks to make about 6 cups of 1/2 inch sections.
2. Mix: in a large bowl the rhubarb, sugar, cornstarch, and lemon juice.
3. Fill: the pie crust with the rhubarb filling.
4. Cover: the pie with the top layer.
5. Flute: the edge of the pie crust.
6. Cover: the edge of the crust with foil to protect the edge from burning. 
7. Bake: 425° F for 50 to 55 minutes
8. Cool: Before serving

To make the Pie Crust:

1. Mix: in a food processor add flour, sugar, and salt. Blend for 10 seconds.
2. Cut: the butter into cubes (cut each stick in half length-wise and then in half again length-wise, next cutting in cubes.
3. Pulse: put the butter cubes into the food processor and pulse a second at a time until the flour and butter are crumbly.
4. Add: to a glass measuring cup and add ice cubes and water.
5. Add: 6 to 8 tablespoons to the food processor 2 tablespoons at a time, pulsing until it starts to form a ball.
6. Chill the Dough: Pour out the dough mixture on a floured surface and just mix and form into a ball with as little handling as possible. Divide in half and wrap in plastic wrap and put in the refrigerator for 30 minutes or overnight.
7. Roll Out: When you are ready to make a pie remove it from the refrigerator and as it warms up for a few minutes roll it out on a floured surface with a rolling pin that has been floured. You can use a pie crust rolling mat.
8. Assemble: Place your pie crust circle on the bottom of the pie plate, poke the pie crust in the pan with a fork a few times, and put it in the fridge while you are making the blueberry filling.