A delicious combination of rhubarb and custard. You won't stop at just one piece!

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
10
Yield:
1 - 10 inch pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan.

  • To Make Filling: In a large bowl, beat remaining eggs until thick and light. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb. Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell.

  • Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).Continue baking the pie at this temperature for 35 more minutes.

Nutrition Facts

530 calories; protein 6.3g; carbohydrates 72g; fat 25.2g; cholesterol 80.5mg; sodium 336.3mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2002
This pie is as good cold as it is warm. Instead of a two crust pie I made it a single crust and made a tent of foil for over the top. Half way through the baking I removed it. It is a good thing I made two my family of men enjoyed them both. Perfect summer pie. Read More
(27)

Most helpful critical review

Rating: 3 stars
12/07/2018
overall result was OK The taste was a little off after baking and ended up slightly burnt. My problems may just be user error but maybe a revision in recipe Read More
20 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/29/2002
This pie is as good cold as it is warm. Instead of a two crust pie I made it a single crust and made a tent of foil for over the top. Half way through the baking I removed it. It is a good thing I made two my family of men enjoyed them both. Perfect summer pie. Read More
(27)
Rating: 4 stars
09/15/2002
This pie was good but what really impressed me and everyone else was the pastry itself. I have NEVER been able to make good flakey crusts and this one was excellent! Made according to direction the crust was very wet but when I rolled it out on lots of flour it turned out perfectly! I have kept this crust recipe and now use it for all of my pies. Read More
(24)
Rating: 5 stars
06/29/2008
I had misplaced my recipe which was my grandmother's from the 1930s. How delighted to find it here as my daughter just asked for it. I often just make the filling as a pudding and we all really have enjoyed it for decades. Read More
(13)
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Rating: 4 stars
06/01/2008
I used this crust recipe for anothe pie. Pie tasted delish crust did stick to the bottom of the pie plate but that could be my error in greasing the plate I suppose. Had no complaints on the pie or the crust so it's a thumbs up from us! Read More
(9)
Rating: 5 stars
06/15/2009
Fantastic! I used half sour cream and half plain yogurt to cut the fat down. I served this cold out of the fridge with sweetened heavy cream. My husband hates rhubarb. But he really liked this pie! Read More
(8)
Rating: 5 stars
06/12/2007
I only used the recipe for making a pie crust for a different sort of pie - it was wonderful! I had no experience making pies but it turned out lovely. Read More
(8)
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Rating: 5 stars
06/01/2010
This pie is awesome. What really makes it is the crust. I have been trying for years to make my grandma's pie crust... Now I think I've got it! I made a blueberry and mixed berry pie with this crust and they were awesome too. Read More
(6)
Rating: 5 stars
04/11/2011
EXCELLENT ALSO PIE CRUST IS A KEEPER Read More
(3)
Rating: 4 stars
04/24/2011
This pie tastes very orange juicy. Even though you only use 1/4 cup the flavor is powerful. I would use less next time. However this is THEE best pie crust EVER!!! I will use this pie crust recipe over and over and over!! Soooo good! Read More
(2)
Rating: 3 stars
12/07/2018
overall result was OK The taste was a little off after baking and ended up slightly burnt. My problems may just be user error but maybe a revision in recipe Read More
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