Killian’s fave Rhubarb Custard Pie

 

 

Pie Crust

 

2 1/2 cups all purpose flour

2 tablespoons sugar

1 teaspoon salt

8 tablespoons vegetable shortening (cut into cubes and chilled)

12 tablespoons unsalted butter (cut into cubes and chilled)

6 tablespoons ice water

You are hereby granted the right to use store bought pie crust, in this recipe and in perpetuity—there’s no guilt in cooking. Pick your battles.

 

Filling

 

3 eggs

3 tablespoons milk

1/4 cup unbleached white flour

1/2 teaspoon salt

1 3/4 cups sugar

3/4 teaspoon nutmeg

4 cups chopped rhubarb (Hazel grows her own of course- it can be sliced and frozen so you can enjoy the tart juiciness of early summer all year round). You can also buy it frozen. In either case, let it thaw first and let it slightly drain.

Preheat oven to 400 degrees Fahrenheit.

 

Pulse butter, shortening and dry ingredients for the crusts in a food processor until the texture resembles coarse cornmeal. Add water until dough comes together in a ball. Divide dough into two even parts and roll out for the top & bottom crusts

Beat together eggs & milk.

Mix flour, salt, sugar and nutmeg for the filling together. Then add these dry ingredients to the egg mixture.

Mix in chopped rhubarb.

Pour filling into pie shell and cover with second pastry top.

Bake 50-60 minutes.

Serve warm with ice cream! For the wedding my Mom and Hazel made small tarts of this. This was a labor of love and made our day even more special. Bake smaller tarts about 20 minutes. They should look set and slightly puffed when they are done.

 

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