RHUBARB CUSTARD PIE
recipe never fail pie crust
1 3/4 cups sugar
4 tablespoon flour
2 eggs, beaten
1/2 teaspoon salt
2 teaspoons vanilla
sugar to sprinkle over crust
Preheat oven 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.
Reserve the 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
Fill pie crust. Cover with a top crust. Pierce holes with
fork. Bake 45 to 50 minutes.
Sprinkle top with sugar while pie is still
Note: The recipe may be fully prepared and frozen unbaked.