Rhubarb Custard Pie

This recipe came from Aunt Margaret.  So it is about 50 years old.

Rhubarb Custard Pie 

Preheat oven 375F

2 cups rhubarb in an unbaked pie shell;  mix 1/2 cup sugar and 1 tablespoon minute tapioca.  Sprinkle this mixture over the rhubarb that is in the pie shell.  In a mixing bowl mix 3/4 cups sugar, 1  tablespoon flour and 2 eggs, beat until fluffy.  Pour this over pie and bake for 1 hour.

Pie Crust
 

Ingredients 

1 1/4 cups unbleached flour

1/2 teaspoon sugar

2 to 4 tablespoons ice water

1/2 teaspoon salt

1/2 cup cold butter, cut into pieces

Directions 

1.  In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not over mix.

2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days)

 3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough)

  4.  Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.