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Rhubarb Custard Pie

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Midwest Living
Rhubarb Custard Pie
Make this double crust pie in the spring when juicy rhubarb is at its peak.
prep:
50 mins
bake:
45 mins at 375°
Servings:
8
Rhubarb Custard Pie

Rhubarb Custard Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a lightly floured surface, roll out half of the pastry and fit into a 9-inch pie plate. Trim to 1/2 inch beyond edge of pie plate for lattice top, or trim even with rim for a two-crust pie.

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Instructions Checklist
  • In mixing bowl, combine 1-1/2 to 2 cups sugar, flour, cinnamon, and salt. Add the rhubarb. Gently toss until coated. (For frozen fruit, let stand for 15 to 30 minutes or until partially thawed, but icy.)

Instructions Checklist
  • In a small bowl, whisk together eggs and cream. Pour over fruit; toss to mix. Transfer to the pasty-lined pie plate.

Instructions Checklist
  • On a lightly floured surface, roll out remaining dough into a 12-inch circle and cut slits for steam to escape or cut into 1/2-inch-wide strips for lattice top. Place pastry over filling and weave strips over top for lattice. Press ends of strips into crust rim and fold bottom pastry over strips. For a two-crust pie, trim top crust to 1/2 inch beyond edge of pie plate; fold extra pastry under bottom pastry and flute edge. If you like, make leaf cutouts from pastry scraps and place on pie; brush top crust with milk and sprinkle with additional sugar.

Instructions Checklist
  • To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen). Remove foil. Bake for 20 to 25 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

Nutrition Facts (Rhubarb Custard Pie)

Per Serving:
451 calories; total fat 19g; cholesterol 55mg; sodium 171mg; carbohydrates 65g.

Pastry for Double-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball. Proceed as directed in recipe method.

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Rhubarb Custard Pie
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