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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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MY MOTHER always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe. Mother was famous for her gorgeous pies. Unfortunately, she didn't write down most of her recipes...just a handful of this and a dab of that until it feels just right guided her creations. -Dolly Piper, Racine, Wisconsin Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/2 cup shortening |
1/4 cup cold water |
3 to 4 cups diced fresh or frozen rhubarb, thawed and drained |
1-1/2 cups sugar |
2 eggs |
2 tablespoons cornstarch |
3/4 teaspoon ground nutmeg |
Directions:
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball.
2. On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell.
3. In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.
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