Looking for a ruhbarb custer pie recipe?

Question

This is a old pie recipe form my Grandmother that We lost and are trying to make again.

Answer 1

RHUBARB CUSTARD PIE

Serves 8

1 recipe never fail pie crust
4 cup diced rhubarb
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 drained rhubarb.
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 hot.
Note: The recipe may be fully prepared and frozen unbaked.

..................

NEVER FAIL PIE CRUST

1 pound (3 1/4 cups) all purpose flour 1/2 pound
(1 1/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon white vinegar
1 egg, beaten
4 tablespoons cold water

In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar, egg, and water. Blend all ingredients to form a ball.
Add more water if necessary.
Chill dough and use as needed.

Answer 2

Rhubarb Custard Pie
Yield: 1 9" pie

2 pie crusts
3 eggs
2 2/3 Tbsp. milk
2 C. sugar
4 Tbsp. flour
3/4 tsp. nutmeg
4 C. cut-up rhubarb
1 Tbsp. butter
Beat eggs slightly. Add milk. Mix together sugar, flour, and nutmeg. Stir into egg mixture. Mix in rhubarb. Pour into pie shell, dot with butter. Finish with lattice top crust. Bake at 400 for 50-60 min.

Variation: Substitute strawberries for part of the rhubarb and add a splash of vanilla extract.