This rhubarb custard pie is a beautiful way to mellow the tartness of rhubarb in a smooth, creamy filling.
If you use cold rhubarb (out of the refrigerator), baking time at 350° F will roughly double.
Makes two 9 inch crusts. (Cut recipe in half for a single crust pie.)
Cut together flour, salt and lard/butter with two knives or a pastry blender until mixture forms pea size lumps and is evenly blended. Mix together other ingredients in small bowl, blend well. Pour liquid over flour/lard mix. Blend with fork until you can form the dough into a ball. To keep crust light and flaky, do not overwork the dough. Roll out between sheets of waxed paper lightly dusted with flour for easier handling. Dough will keep wrapped in the refrigerator for several days or can be frozen.