Rhubarb Custard Pie VI You Have To Try

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Rhubarb Custard Pie VI

"A scrumptious combination of rhubarb and custard. You might not forestall at just one piece!"

Ingredients :

2 half cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/4 cup water
1 tablespoon vinegar
1 egg, crushed
three eggs
three half tablespoons all-motive flour
1 1/2 cups white sugar
1/four teaspoon salt
1/four teaspoon ground nutmeg
2 tablespoons butter, softened
1/4 cup orange juice
four cups diced rhubarb

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H10M

Preheat oven to 450 tiers F (230 degrees C).
To Make Crust: In a medium bowl, combine the 2 half of cups flour and 1 teaspoon salt. Cut in shortening till coarse crumbs shape. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/eight inch thick rounds. Use one to cowl the lowest and aspects of a ten-inch pie pan.
To Make Filling: In a massive bowl, beat remaining eggs until thick and mild. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice till the combination is clean. Fold in rhubarb. Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and reduce slits in pinnacle shell.
Bake in a preheated 450 ranges F (230 levels C) oven for 15 mins. Reduce oven temperature to 350 stages F (175 tiers C).Continue baking the pie at this temperature for 35 more minutes.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook dinner it frivolously, and make easy-up less difficult.

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