2inchsheets of ready made pastry for the base and top of a 9 pie dish
**** Please note, if you would like a 'sharper' taste to the pie, use less sugar. Rhubarb does have a sharp, sour taste to it and some people prefer a sharper flavour!
1/4cupall purpose flour
4cupsrhubarbwashed and cut into 1 inch pieces
Pre heat oven to 400 F.
Line a 9 or 10 inch pie dish with one piece of the pastry, taking it up the sides and over the lip of the dish. Brush the lip of the pastry with a little milk.
Beat eggs lightly and add the milk. Add the sugar, flour and nutmeg and combine.Then add the rhubarb.
Pour mixture into pastry-lined pie dish. Dot the filling with butter. Cover the pie with the remaining pie crust and using a fork, push down the pastry around the edge of the pie dish to seal. (you can also make patterns with your pastry if you are feeling creative! Brush the top of the pastry with a little extra milk .
Bake for 50 to 60 minutes until nicely browned. Allow to cool before removing from pie dish to avoid it collapsing. It will set as it cools.
Please note, you may have a little filling and pastry left over, if so, you can make some mini ones in a muffin pan, or bake the filling in an oven dish and serve as 'extra' with the pie.