Custardy Rhubarb Pie
By: Molly Whitcomb
Published: Thursday, July 29, 2010 - 8:26am

Ingredients




2 discs of pie dough:
2 cups flour
1/2 teaspoon salt
1 1/2 sticks cold butter, diced up small
2 tablespoons shortening
4 cups of cut-up rhubarb small
3 eggs
3 tablespoons milk or cream
1 1/2 cups sugar
(the original recipe calls for 2 cups, but that's too sweet for me)
4 tablespoons flour
3/4 teaspoon nutmeg
1 tablespoon butter for dotting over the filling
I tend to forget this from time to time

Preparation

1 Preheat the over to 375 degrees. 2 Prepare the pastry, dividing it into two portions, wrapping them in plastic wrap, flattening the balls to discs with tidy edges, and refrigerate for 15 minutes. 3 Get the rhubarb cut up and in a bowl. 4 In a smaller bowl combing the eggs, milk, sugar, flour, and nutmeg. 5 Pour the egg mixture over the rhubarb and gently stir to coat the rhubarb. 6 Roll out the first pie dough disc and place into a 9 inch pie dish. 7 Pour in the rhubarb mixture. 8 Dot with the butter if desired. 9 Roll out the second pie dough disc into more of a square than a circle and cut into strips about 1/2 inch wide. 10 Layer the strips over the pie in a woven fashion. I always start at the middle and work in alternate directions to the edge.  TIdy up the edge and crimp. 11 Dab a little bit of milk or cream on the top pastry and sprinkle with sugar. 12 Bake until nicely browned and definitely rather bubbly. If it isn't bubbling it isn't done. This will be around 50-60 minutes.  It takes just a little longer to cook than you might think. 13 Variation: Strawberry Rhubarb Custard Pie 14 Use equal parts of rhubarb and strawberries, and follow the recipe as above.

About


I love this pie. It always makes me happy to eat it. I'm not exactly precise about how much rhubarb goes into the pie because when you are at the store buying rhubarb you don't know exactly how much to buy and I'm not about to throw away any rhubarb