Grandma's Rhubarb Custard Pie - Bonita's Kitchen

Описание: Welcome to Bonita's Kitchen! Today we will be making Rhubarb Custard Pie! See recipe posted below!
Our recipe today was shared with us by one of our viewers from Corner Brook, Newfoundland and Labrador we thank you for sharing your grandma's recipe and your mom's pastry recipe with us.

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Ingredients:
Recipe for grandma's pie filling:
1 Egg 1 Cup sugar, or to taste
2 Tbsp Flour 3 Cups rhubarb, diced

Viewers Moms Pastry Crust
Recipe:
5 Cups all-purpose flour 1 Tsp baking soda
1 Tbsp brown sugar 1 Tsp salt
2 Cups lard ( Tender Flake ) 1 Egg
1 Tbsp vinegar 1 Cup water

Method for filling:
In a bowl combine egg, sugar and flour, whisk together.
Then add diced rhubarb and fold together, after make a homemade pastry, see TWO recipe below.
Pre-heat oven to 350ºF and after pie crust is made pinch sides together, place pastry in pan and bake for 10 minutes when ready pour all rhubarb filling on top then add strips of pastry “ Grandma always use strips”
set timer to 30 to 45 minutes depending on your oven. Pan crust may shrink a little but after you add the strips it will fill in the crust.
“ Use cookies sheet with foil under pan for dripping”
When baked remove from oven and let cool before cutting pie, serve with thick cream or ice cream.

Method for Mom's Pastry:
Mix together flour, baking soda, brown sugar and salt, then cut lard in cubes and add to dry ingredients.
Blend all ingredients together with hand, mixer or pastry cutter, until all combined.
In a one cup measuring cup add egg and vinegar and mix together and top with water to make one cup.
Add liquid to flour mixture and continue blending together with hand, mixer until it forms a ball. “ Add more flour or water if needed”
Cover in clear wrap and put in fridge to cool lard, chill overnight of for a few hours.
When ready remove from fridge bring to room temperature and cut in four equal pieces, makes four pie crust.
Roll out on counter top with a dusting of flour, place one pastry in oiled pie pan and roll the others.
Cut one in strips for the top of pie, the other two place on a sheet of parchment paper and a piece of clear wrap, roll pastry in parchment paper and wrap in clear wrap to freeze for later use. “ Mom made this pastry for over 60 to 70 years”

Bonita’s Kitchen Pastry Crust
2 Cup all-purpose flour, extra for rolling ½ Cup Cold Butter
½ Tsp salt ¼ to ½ Cup cold water
1 Parchment paper
Mix flour, butter ( chop in pieces) and salt together in bowl mix with your hand or food processor when mixed add water mix until it shapes into a ball then remove from bowl/mixer.
Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces then put your pastry ball on top of it then roll until all even. 
Origanal Recipe:
Viewer family recipe from Corner Brook, NL grandma’s recipe. June 23, 2021
“Combine 1 egg, 1 cup of sugar (or to taste), 2 Tablespoons of flour.  Mix with 3 cups of diced rhubarb.  Put in an unbaked pie shell and cover with a top crust of strips of pastry (Grandma always used strips).  Bake in a 350ºF oven until rhubarb is cooked (usually 30 - 45 minutes).  I suggest placing the pie on a cookie sheet covered with aluminum foil to catch any drips.”
Mix together 5 cups of flour; 1 teaspoon of baking soda, 1 tablespoon of brown sugar, and 1 teaspoon of salt.
Cut in 1 lb. of lard (MUST BE TENDER FLAKE) until mixture looks like crumbs.
In one cup, beat 1 egg, add 1 tablespoon of vinegar, and fill with water to make 1 cup.
Add liquid to the flour mixture and mix with your hands to make a dough.
The dough should cling together, add more flour or water if necessary.
Wrap in Saran Wrap and CHILL OVERNIGHT.
Bring to room temperature before using.  Makes about 4 pie crusts.

I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.

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