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Rhubarb Custard Pie

List of Ingredients




Rhubarb Custard Pie

Custard:
4 cups (1 1/4 pounds) rhubarb (tops
removed) coarsely chopped
2/3 cup sugar
1 tsp lemon zest
1/4 tsp salt
2 large eggs
1 large egg yolk
1 1/4 cup heavy cream
1 1/2 Tbs cornstarch

Crust:
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3-4 Tbs iced water



Recipe



Prepare Crust: Sift flour and salt into a bowl. Blend in shortening with a fork or pastry blender. Add water one tablespoon at a time until dough begins to hold together. (There is enough dough to make two crusts, I usually make two pies, one for me and one for the rest of the family, but it freezes well if you roll it out and place it between two sheets of cellophane wrap)

Gather into a ball and shape into a flattened round on a floured board. Roll out and cut into a circle about 1" larger than the pie pan. Place dough in pan, trim edges and prick bottom thoroughly. Bake at 475 degrees for 8-10 minutes. Let the shell cool completely.

Prepare Custard: Reduce oven temperature to 350 degrees F. In a large bowl combine rhubarb, sugar, lemon zest, and salt. Spoon into cooled crust.

In a medium bow, beat together eggs and egg yolk. Add cream and cornstarch. Mix them all together. Spoon over rhubarb mixture.

Cover sides of crust with aluminum foil to prevent over browning and bake until custard is firm - 25 to 30 minutes. Transfer to a wire rack and let cool completely.