Scoop into pie shell, with most or all of the liquid - do not make the pie too watery, but the rhubarb should be just covered in the liquid ... Look for a golden brown colour in the crust, and for the ...
Preheat the oven to 425 degrees. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan.Roll the crust ...
Once you've made the custard and poured it into your pie crust (we recommend a frozen store-bought crust to help save on time), all you have to do is toss in the chopped rhubarb and bake it.