Rhubarb Pie

This is my mom's recipe. It is so good. I made it for the first time possibly ever (?) last night. It occurred to me that the filling, which is a custard, is a lot like lemon curd, which is the best thing in the world to me.

I used the serious eats easy pie dough recipe. The flavor of the crust was great, though it was a tiny bit tough. NOTE: YOU WILL PROBABLY WANT TO DOUBLE THE INGREDIENTS to fill the pie shell.

Here's the recipe:

Rhubarb Pie

3 cups               rhubarb, cut in ½ inch pieces

1 cup                 sugar

2 tablespoons   flour

1 tablespoon     lemon juice

1/8 teaspoon     salt

2                       eggs

Place pie shell in pie plate, and create TALL flutes around the edge. Place rhubarb in an unbaked pie shell. Slightly beat eggs and mix with remaining ingredients. Pour over rhubarb. Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees and bake another 30 to 45 minutes, until center of pie is set.

*For a large pie I usually double the ingredients and bake for the longer time.*