Rhubarb Custard Pie

1 unbaked 9" single-crust pie shell (my mom's recipe follows if you want to use it)

1 1/2 cups sugar

1/4 cup flour

1/4 teaspoon salt

3/4 teaspoon ground nutmeg (if you're not already familiar with the joys of freshly ground nutmeg, I strongly suggest you make it's acquaintance...it's one of the best things in life)

3 slightly beaten eggs

4 cups sliced fresh rhubarb

1/2 cup flour

1/4 cup sugar

1/3 cup butter, cut into small pieces

Preheat your oven to 400 degrees.In a large bowl, mix the 1 1/2 cups sugar, 1/4 cup flour, salt, and nutmeg. Add the eggs and beat well. Gently fold in the rhubarb. Dump into your unbaked pie crust. In a small bowl, mix the 1/2 cup flour and the 1/4 cup sugar, then cut in the butter with a fork. Sprinkle over the top of the pie. Cover the whole pie with a piece of foil. Bake for 20 minutes. Remove the foil and check for browning. If the pie looks like it's doing some (browning, that is), keep the foil on. If it looks pale, remove the foil. Either way, continue baking the pie for 20-30 minutes more until the pie is set. You do not want raw custard at the edges, but a little "jiggly" in the middle is okay. Remove to a wire rack to cool at least a little before you cut it.

My Mom's Pie Crust

3 cups all-purpose flour

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cut into smallish pieces

1/2 cup shortening, cold

1 egg

1/3 cup cold water

1 tablespoon white or cider vinegar

In a large bowl, mix the flour and salt. Throw in the pieces of butter and tablespoon-sized "portions" of shortening and cut all these into the flour mixture with a pastry blender or a fork or two knives. Whisk the remaining crust ingredients and toss with the flour mixture until it starts to form a ball. Add a couple extra drops of water if it seems too dry. Divide in thirds, form into balls, and chill until you want to roll out and use.

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