Rhubarb Custard Pie

By á-73721

Ingredients

• Double pie crust:
• 2 1/4 c flour
• 3/4 tsp salt
• 2/3 c butter flavored shortening
• 8-10 Tbsp ice water
• Filling:
• 3 eggs, slightly beaten
• 1 1/2 c sugar
• 1 1/2 Tbsp flour
• 3/4 c whipping cream
• 3 c rhubarb, sliced in 1/2-3/4 inch slices

Preparation

Step 1

Crust:
Mix flour and salt with fork, cut in shortening and mix until small balls, add cold water. Mix thoroughly, form into two balls. Set one ball aside, roll other ball out to form bottom pie crust (11"), using additional flour.

Filling:
Mix eggs, sugar, flour and cream together until sugar dissolves. Put rhubarb in bottom pie crust (should be about 3/4 full) - pout custard mixture over rhubarb.

Roll out remaining ball of pie dough and cut into 3/4" wide strips to form lattice top crust. Weave horizontal and vertical strips to form lattice. Crimp edges of crust.

Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 40-50 minutes, or until custard is set.