At The Fenton's: Yummy Rhubarb Custard Pie...FAIL!

Okay, so I wanted to make this pie for my blog today. Rhubarb season only lasts so long right? And of course my pie crust failed because its so warm this morning it was sticking to my counter top. I promise this is my favorite pie of life and will still taste like heaven on earth, so please do not mind this mangled mess of a pie!

For your pie crust, you will need - (And hopefully it will work for you today! I know why people bake on cold, rainy days now..)
2 cups flour
1 tsp salt
2/3 cups + 2 tbsp shortening
6-7 tbsp cold water

Mix together the flour & salt in a large bowl.
Cut shortening into small pieces and add to flour mixture.
Using your hands, a fork, two knives, a pastry cutter or whatever you prefer; mix in the shortening until it forms a flaky mixture, the shortening mostly incorporated into the flour without any big chunks.
Add water a tablespoon at a time, and mix in until it until dough sticks together enough to form a ball. Don't over mix.
Wrap up dough & chill for a half hour up to an hour, unless you want to make your pie later.
If you have a holy grail pie crust recipe, feel free to use it, this is the one that works for me (usually.)

Now for the pie filling, you will need -

1 3/4 cups sugar
2 eggs
1 tsp vanilla
4 tsp flour
1/2 tsp salt
nutmeg (I taste and add more until I find the perfect amount. I grate mine in, so I'm not quite sure the amount but it's probably around 1/2 tsp)
4 cups rhubarb
Boiling water

Beat sugar & eggs together until creamy.
Add vanilla, flour, salt and nutmeg.
Put rhubarb in a bowl or tall measuring cup.
Pour over hot water and let stand for 3-4 minutes until a little softened.
Drain rhubarb.

To assemble the pie is pretty simple.
Roll out bottom crust and put in the rhubarb.
Evenly pour over the custard mixture.
Roll out top crust and place on top.
Do your thing to the pie, fork the edges or roll them up.
Cut small slits into the top.

Bake at 425F for 40-45 minutes.
Let cool and enjoy my favorite pie!