Grandma Dee's Rhubarb Pie
Preheat your oven to 325 F
2 sticks unsalted butter, chilled, cut into chunks
2 1/2 cups flour
1 teapspoon sugar
1 teaspoon salt
6 Tablespoons ice water
To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles pea-sized chunks (two knives work well also).
Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
2 whole eggs, beaten
1 1/2 to 2 c sugar
2-3 Tbsp flour
1 tsp vanilla
1 c evaporated milk
2 c diced rhubarb
Mix sugar and flour together. Add beaten eggs, vanilla and evaporated milk. Stir vigorously until well blended. Stir in rhubarb.
Place the filling in the pie crust.
Bake for 50-60 minutes, or until the crust is golden brown. Let pie rest before serving.