I am not a pie expert, and have made less pies than I have fingers, but when an old-time Vermonter told me the ‘very best rhubarb pie’ was a Rhubarb Custard Pie, I had to try it out. I must agree… it is a winner!
Make pastry for two-crust pie of desired size. I used a Classic Lard two-pie crust recipe.
| For 9″ pie | For 8″ pie |
| Beat slightly: | |
| 3 eggs | 2 eggs |
| Add: | |
| 3 Tbls milk | 2 Tbls milk |
| Mix and stir in: | |
| 2 Cups sugar | 1 1/2 Cups sugar |
| 1/4 Cup flour | 3 Tbls flour |
| 3/4 tsp nutmeg | 1/2 tsp nutmeg |
| Add: | |
| 4 Cups chopped rhubarb | 3 Cups chopped rhubarb |
| Pour into pastry lined pie dish. | |
| Top with: | |
| 3 tsp butter | 2 tsp butter |
Cover with lattice top. Bake in 400 degree Fahrenheit oven for 50-60 min, or until nicely browned. Serve slightly warm.
From: Gold Medal Flour ‘Kitchen Tested’ and Betty Crocker recipe booklet.