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Categories:Viewed: 101 - Published at: 10 years ago
Ingredients
- for the custard:
- 1 cup fresh or frozen rhubarb, cut into 1/2-inch pieces
- 4 eggs
- 3/4 c. milk
- 1 tbsp. flour
- 10 anchovy fillets
- 2 tbsp. chopped chives
- for the 9-inch pie shell:
- 1 1/8 c. flour
- 1/3 c. shortening
- 2-3 tbsp. water
Method
- To make the pie shell, cut the shortening into the flour, using a pastry cutter, a fork, or two knives, until the dough forms pellets; add 2-3 tbsp. of cold water and with your hands begin mixing the dough lightly, until it forms a ball that can be rolled out (do not overhandle the dough; it will become gloppy); on a pastry cloth or floured wax paper, roll out the dough from the center to the edges, until it forms a thin pastry; invert it into a pie plate or baking dish, pinch the edges off, and poke holes in the bottom to aerate.
- To make the custard, beat the eggs, milk and flour together and then add the rhubarb and chives and mix all together.
- To assemble, line the pastry shell with the anchovy fillets and then pour the egg mixture in. Bake at 375 degrees for about 40 minutes or until the center is cooked through.
