GMA Recipe: Grandma's Rhubarb Custard Pie

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Grandma's Rhubarb Custard Pie
From Mary Lentz of Springfield, Ill.
September 29, 2004

An Illinois State Fair blue ribbon winner for this classic rhubarb pie from Mary Lentz of Springfield, Ill.

Ingredients

3 eggs, beaten slightly

3 tablespoons milk

4 cups cut-up pink rhubarb

2 cups sugar

1/4 cup flour

3/4 teaspoon nutmeg

1 tablespoon butter

dough for 2 pie crusts

Directions

Mix together eggs and milk. Set aside.

Microwave the rhubarb, sugar, flour and nutmeg. Mix both mixtures together and pour into prepared pastry dough in pie pan. Dot with butter before putting on top crust.

Seat top crust to bottom by moistening rim of bottom crust with water. Press crust together by pinching around the edge. Cut vent holes into the top crust.

Bake at 375°F for approximately 40 minutes.

Serves 6 to 8.

Two-Crust Pastry Dough

Ingredients

2 cups flour

1/4 teaspoon salt

2/3 cup butter-flavored shortening

5 tablespoons cold water

Measure flour and salt into bowl. Cut in shortening. Sprinkle in water. Continue to cut until dough is moistened.

Divide dough in half. Roll out 1 top and 1 bottom crust. Place 1 crust into a pie pan to receive filling.

Recipe courtesy of Mary Lentz, copyright © 2004.