Phenomenal Phoods

Rhubarb Custard Pie

Ingredients:

For the pie crust:

• 2 cups flour
• 3/4 teaspoon salt
• 1 cup shortening
• 4 Tablespoons ice water

For the rhubarb pie:

• 4 cups rhubarb, cut into 1/2 inch pieces
• 1/3 cup flour
• 1 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 Tablespoon milk

Instructions:

For the pie crust:

1. Cut shortening into the flour and salt in pieces.
2. Combine with a pastry blender by hand or with a food processor until it forms pea-sized bits.
3. Add the water and mix together with a fork until a dough forms. Separate into two balls: one for the bottom crust and one for the top. The bottom crust should be slightly larger than the top.
4. Roll out the crust on a floured surface, making sure there is flour on your rolling pin as well (this will stick like crazy).

For the rhubarb pie:

1. Preheat oven to 400 degrees F.
2. Combine all ingredients in a bowl and toss with a spatula until well-mixed.
3. Pour the filling into the prepared bottom pie shell.
4. Spread some ice water around the edges of the pie crust and cover with the top pie crust. Pinch all around the edges to seal and trim the excess dough off.
5. Cut a few slits in the top of the pie to allow the steam to escape while baking.
6. Bake at 400 degrees F. for 50 to 60 minutes, or until golden brown. Use a pie edge protector or foil to cover up the crust edges to prevent them from burning while baking.