Rhubarb Custard Pie

Ingredients

Filling

• 3 eggs, slightly beaten
• 3 tablespoons milk
• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 cups (6 to 7 stalks) rhubarb, cut up

1-2-3 Pastry

• 2 cups + 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 4 tablespoons cold water

Instructions

1. Combine flour and salt in a bowl. Blend in oil with fork. Sprinkle water over mixture; mix to make a dough. Shape dough into 2 balls. Flatten one ball slightly. Roll into a circle between two squares of wax paper. Peel off top paper.
2. Place pastry in an 8 or 9 inch pie pan.
3. Mix together eggs and milk. Stir in sugar and flour. Mix in the rhubarb. Pour into pastry lined pie pan.
4. Make a lattice top from the second ball of dough.
5. Cover with a lattice top.
6. Bake at 375 degrees F for 50 to 60 minutes or until nicely browned.