Grandma Pheifer’s Rhubarb Cream Pie 

TO MAKE CRUST

1. Sift together 1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking powder. Using a pastry blender or fork cut in 1/2 cup shortening thoroughly or until mixture resembles coarse cornmeal.
2. Stir in 1/4 cup cold water with a fork – use only enough water to hold the pastry together. Chill in refrigerator for 30 minutes.
3. Roll out the dough into an 11-inch circle. Place in a 9-inch pie plate and crimp edges.

TO MAKE PIE

1. Preheat oven to 450 degrees
2. In a large bowl, blend 1 1/2 cups granulated sugar, 3 tablespoons all-purpose flour, 1/2 teaspoon nutmeg, and 1 tablespoon unsalted butter together. Add 2 large beaten eggs to the dry ingredients and whisk until smooth. Stir in 3 cups diced rhubarb,
3. Pour mixture into prepared pie crust.
4. Bake for 10 minutes, then reduce oven temperature to 350 degrees and bake for an additional 30 minutes.