For crust, cut 2/3 cup Country Crock® Plant Butter into flour with pastry blender or two knives until coarse crumbs form. Stir in ice water, 1 tablespoon at a time, until dough forms. Gently knead dough with floured hands and shape into two discs. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
*Use 1 16-ounce package thawed and drained frozen sliced rhubarb in place of fresh rhubarb. Tip: Pie may bubble over. Place a foil lined baking sheet on rack below pie to catch and drippings.