Grandma’s Rhubarb Custard Pie Recipe

Description

2013 Rhubarb Baking Contest Winner - 2nd Place Rhubarb Pie Category. A great pie recipe from Lorraine Gingrich!

Ingredients

• Crust:
• 1 c. plus 2 Tbsp. all-purpose flour, plus more for dusting
• 1/2 tsp. salt
• 1/3 c. cold vegetable shortening
• Filling:
• 3 c. rhubarb, diced
• 1 c. plus 3 Tbsp. granulated sugar
• 1 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 2 large eggs
• 1 tsp. coconut extract

Instructions

To prepare crust:
Preheat oven to 375° F. In medium bowl with fork, mix flour, salt, shortening and 2 Tbsp. cold water just until dough begins to form. On work surface, knead 2 to 3 times until dough comes together. Shape into ball; dust lightly with flour. With rolling pin, roll between 2 sheets waxed paper to 12 inches round. Ease dough into 9-inch pie plate; crimp edge as desired. Chill until ready to use.

To prepare filling:
Toss rhubarb with 3 Tbsp. sugar; let stand 5 minutes. In blender, place butter, flour, eggs, and remaining 1 cup sugar; blend until smooth. Stir egg mixture into rhubarb mixture; pour into pie crust. Bake 55 minutes or until filling has set and top is golden. Cool on wire rack. Chill at least one hour before serving.

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