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
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
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