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Preheat your oven to 400 degrees.
In a bowl whisk together the flour and salt.
With a pie cutter, cut in the shortening until the particles are like the consistency of wet sand.
Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. If you feel like the dough is too wet, you don’t need to add it all.
Press into a ball.
Then place the ball of dough on to a lightly floured piece of parchment paper.
Using a rolling pin, roll out the dough to a 1/8 inch thickness.
Gently flip the dough into an 9-inch pie plate, pressing the dough down into the plate.
Then use a knife and slide it along the edge of the pie plate to trim off the extra crust. See recipe tips for what to do with the excess dough.
If you like, pinch the edge of the pie crust to make a rippled edge like in the pictures.
Set aside and make the filling.
In a bowl whisk together the heavy cream, eggs, vanilla, sugar, flour and salt. I like to use a hand blender to make the mixture smooth and creamy.
Add the chopped rhubarb into the pie crust.
Pour the milk/egg mixture over the rhubarb.
Place the pie into your 400 degree preheated oven. Bake for 15 minutes.
After 15 minutes, reduce the heat of the oven to 350 degrees and bake for 55 – 60 minutes. The centre of the pie shouldn’t be jiggly.
Let the pie cool completely before cutting into it.