Rhubarb Custard Pie.

For me, baking a Rhubarb Pie is a rite of Spring. And it always tastes best if I grow my own rhubarb! This recipe was past on to me by my mom Betty Berlin and to her from her mom Agnes Thommes. A fitting post for Mothers Day 2008.

Rhubarb Custard Pie

Rhubarb Pie made by my daughter Ali

Crust:
1 cup butter flavored shortening
2 cups flour
1 tsp baking powder
1 tsp salt
6 tbsp ice water

Filling:
4 cups thin sliced rhubarb
1 1/2 cups granulated sugar
3 egg yolks
1/2 cup flour
3/4 cup milk
1/2 tsp cinnamon
1/4 tsp nutmeg

Place the cut rhubarb in rolled bottom pie crust. Mix all other ingredients in bowl and then pour over rhubarb. Place top crust and flute edges, decorate the top with extra dough or cuttings if you like. Sprinkle lightly with cinnamon and sugar. Bake at 375 for 50-60 minutes until crust is golden.


Use a pastry mixer or two knives and mix the shortening and dry ingredients until pea sized - do not mix any more then that! Add the ice water and gently mix with your hands until just blended - again not any more then that - do not over handle to keep the crust light. Divide the dough in half and roll out in two sections of wax paper for top and bottom crust.