Rhubarb Custard Pie VI

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

Directions

Preheat oven to 450 degrees F (230 degrees C).

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.

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.

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.