Rhubarb Custard Pie Vi Recipe

Name: Rhubarb Custard Pie Vi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup shortening; 1/4 cup water; 1 tablespoon vinegar; 1 egg, beaten; 3 eggs; 3 1/2 tablespoons all-purpose flour; 1 1/2 cups white sugar; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 tablespoons butter, softened; 1/4 cup orange juice; 4 cups diced rhubarb

Servings: persons

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/4 cup water
1 tablespoon vinegar
1 egg, beaten
3 eggs
3 1/2 tablespoons all-purpose flour
1 1/2 cups white sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons butter, softened
1/4 cup orange juice
4 cups diced rhubarb

1
Preheat oven to 450 degrees F (230 degrees C).
2
To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan.
3
To Make Filling: In a large bowl, beat remaining eggs until thick and light. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb. Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell.
4
Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).Continue baking the pie at this temperature for 35 more minutes.

812

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup shortening, 1/4 cup water, and more.

Yes, Rhubarb Custard Pie Vi falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Custard Pie Vi

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