Rhubarb Custard Pie

Let's Cook

1. Step 1.

   In a medium bowl, mix 1 cup all-purpose flour and ½ teaspoon kosher salt. Cut in ⅓ cup shortening with a pastry blender until the mixture resembles small peas.

2. Step 2.

   Add 3 tablespoons cold water, 1 tablespoon at a time, tossing with a fork until the flour is evenly moistened. If needed, add 1 to 2 teaspoons more water. Form the pastry into a ball, then flatten into a disk on a lightly floured surface. Wrap in plastic wrap and refrigerate for about 45 minutes, until firm yet pliable. If refrigerated longer, let soften a few minutes before rolling.

3. Step 3.

   Preheat the oven to 450°F. On a lightly floured surface, roll out the pastry to fit a 9-inch pie pan. Transfer to the pan, trim the dough to leave a 1-inch overhang, fold it over the rim, press to the sides, and flute the edges with your fingers.

4. Step 4.

   Arrange 4 to 5 cups of rhubarb pieces (from about 5 large stalks, cut into ½-inch pieces) in the pie shell.

5. Step 5.

   In a small bowl, stir together 2 cups sugar, 1 cup all-purpose flour, 5 egg yolks, and ⅓ cup whole milk. Pour the custard mixture over the rhubarb in the pie shell.

6. Step 6.

   Bake the pie at 450°F for 10 minutes, then reduce the oven temperature to 350°F and bake for 40 minutes, or until the crust is golden brown and the filling is set.

7. Step 7.

   Set the pie on a rack to cool completely before serving.