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Best Rhubarb Pie

MY MOTHER always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe. Mother was famous for her gorgeous pies. Unfortunately, she didn't write down most of her recipes...just "a handful of this" and "a dab of that" until it feels "just right" guided her creations. -Dolly Piper, Racine, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    6-8 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold water
  • 3 to 4 cups diced fresh or frozen rhubarb, thawed and drained
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground nutmeg

Directions

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball.
  • On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell.
  • In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts
1 piece: 377 calories, 14g fat (4g saturated fat), 53mg cholesterol, 92mg sodium, 60g carbohydrate (38g sugars, 2g fiber), 4g protein.

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