Rhubarb Custard Pie VI

SUBMITTED BY: Kim Shattuck

"A delicious combination of rhubarb and custard. You won't stop at just one piece!"

RECIPE RATING:

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PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 10 Min
Original recipe yield 1 - 10 inch pie

SERVINGS

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Servings
USMETRIC

Preheat oven to 450 degrees F (230 degrees C).
To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan.
To Make Filling: In a large bowl, beat remaining eggs until thick and light. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb. Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell.
Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).Continue baking the pie at this temperature for 35 more minutes.

Reviewed on Aug. 29, 2002 by JANET5

This pie is as good cold as it is warm. Instead of a two crust pie, I made it a single crust... MORE

Reviewed on Sep. 15, 2002 by DGR123

This pie was good, but what really impressed me and everyone else was the pastry itself. I... MORE

Reviewed on Jun. 12, 2007 by ANITGURK

I only used the recipe for making a pie crust for a different sort of pie - it was wonderful!... MORE

Reviewed on Jun. 29, 2008 by Lois Katona

I had misplaced my recipe, which was my grandmother's, from the 1930s. How delighted to find... MORE

Reviewed on Jun. 1, 2008 by OhmyDLM

I used this crust recipe for anothe pie. Pie tasted delish, crust did stick to the bottom of... MORE