Thank you for CSA member Julie Ann for sending this in on Friday.
Rhubarb Custard Pie
Betty Crocker, circa 1950
Fill a pastry-lined pie pan with rhubarb custard filling:
for a 9″ pie
add 2 2/3 tbsp. milk
mix together and stir in
2 cups sugar
4 tbsp. flour
3/4 tsp. nutmeg
4 cups cut up rhubarb
dot filling with
1 tbsp. butter
cover with lattice top
bake until brown.
it will be runny, but eat it anyway, you won’t regret it.
for pastry challenged:
mix together 2 cups sifted flour with 1 tsp. salt. cut in 2/3 cup
shortening with a fork. sprinkle with 4 tbsp. water. Gather into a ball,
then divide in half and roll out each half between two sheets of waxed
paper. use one for the bottom of the pie, then cut the other into strips
and have fun weaving it into a lattice top.