Rhubarb Cream Pie

Recipe Ingredients

		Pie Crust
1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Salt
1/3 cup	65g / 2.3oz	Shortening - plus
1 tablespoon	15ml	Shortening
2 tablespoons	30ml	Cold water - (to 3)
		Filling
1 1/2 cups	297g / 10oz	Sugar
3 tablespoons	45ml	Flour
1/2 teaspoon	2.5ml	Nutmeg
2		Eggs
3 cups	438g / 15oz	Chopped fresh rhubarb
1 tablespoon	15ml	Butter

Recipe Instructions

For the Pie Crust: Measure the flour and salt into a bowl. Cut in the shortening thoroughly with a pastry blender. Sprinkle in the water, 1 tablespoon at a time, mixing until all the flour is moistened and the dough almost cleans the side of the bowl (1 to 2 teaspoons of water can be added if needed). Gather the dough together and press it firmly into a flattened round. If time allows, refrigerate 20 minutes. Roll out the dough on a floured surface or pastry cloth to fit an 8- or 9-inch pie pan. Set aside.

For the Filling: Heat the oven to 450 degrees. Mix together the sugar, flour and nutmeg. Slightly beat the eggs and add to the dry ingredients. Add the rhubarb. Pour the mixture into the pie crust. Dot the top with butter. Bake for 10 minutes, then reduce the heat to 375 degrees until the filling thickens, the center is set and the crust is golden, about 30 minutes.

This recipe yields 8 servings.

Each serving: 344 calories; 180 mg sodium; 56 mg cholesterol; 13 grams fat; 4 grams saturated fat; 54 grams carbohydrates; 4 grams protein; 1.36 grams fiber.

Source:
The Los Angeles Times, 07-18-2001

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