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Rhubarb Custard Pie

Recipe for June 10, 2007

Ever baked a pie?  Ever baked a rhubarb pie?  This recipe, tried and true for almost 50 years, will be your ticket to pie-baking success.  You might even please Garrison Keillor when he sings the praises of Bebopareebop Rhubarb Pie!

Rhubarb Custard Pie

9-inch pie plate…preheated oven-400°…baking time – 50-60 minutes

Pastry for a two-crust pie

  • *4 cups rhubarb, cut in 1-inch pieces             
  • *2 eggs, beaten                                           
  • 2 tablespoons milk or cream                        
  • 1 ½ cups sugar 
  • 3 tablespoons all-purpose flour  
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 tablespoon butter                           

Line pie plate with pastry.  Place rhubarb in bowl. Combine beaten eggs with milk or cream, sugar, flour, salt, nutmeg and mix with rhubarb.  Pour into unbaked pastry-lined pie plate.  Dot with butter over top.  Cover with a lattice top pastry or a regular top crust.

Pastry for a Two-Crust Pie

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  •  ¼ cup cold water                    
  • ¾ cup Crisco shortening

Mix flour and salt into a bowl.  Take out 1/3 cup of this flour and mix with the ¼ cup of cold water to form a paste.  Cut shortening into remaining flour until the pieces are the size of small peas.  Add flour paste to blended shortening and flour mixture.  Mix with a fork until the dough comes together and can be shaped into a ball.  Divide in half, roll out both crusts about 1/8 inch thick.

*Available at the Old Cheney Road Farmers’ Market