RHUBARB CUSTARD PIE
never fail pie crust
4 cup diced rhubarb
1 3/4 cups
4 tablespoon flour
2 eggs, beaten
1/2 teaspoon salt
Sugar to sprinkle over crust
to 400 degrees.
Divide pie crust in two equal batches.
Roll the dough
into a round 1/8 inch thick on a floured surface,
drape it over a rolling
pin, and fit it into a 10-inch pie dish.
Press the dough firmly into the
pan and cut off any excess with
the floured rolling pin.
other dough half and refrigerate.
Pour boiling water over rhubarb and let
stand about 5 minutes.
Drain off water. In a large bowl, combine flour,
sugar and salt.
Add beaten eggs, salt and vanilla.
Blend into drained
Fill pie crust. Cover with a top crust.
Pierce holes with
Bake 45 to 50 minutes.
Sprinkle top with sugar while pie is still
Note: The recipe may be fully prepared and frozen unbaked.