Custardy Rhubarb Pie

• Dough for a 9-inch double-crust pie
• 2 large eggs
• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 18 teaspoon kosher salt
• 4 cups fresh rhubarb (about 1 pound), cut into 3/4-inch pieces
• 1 tablespoon cold unsalted butter

1. Heat oven to 425 degrees.
2. Divide dough into two pieces, one slightly larger than the other.
3. Roll out larger piece into an 11-inch disk and place it in a 9-inch pie plate.
4. On a sheet of wax paper, roll out smaller piece into a 9 1/2-inch disk.
5. Place lined pie plate and disk in refrigerator while making filling.
6. In a mixing bowl, beat eggs until frothy.
7. Add sugar, cornstarch and salt, and mix to blend.
8. Stir in rhubarb.
9. Place filling in pie shell.
10. Cut butter into thin chips and dot them over filling.
11. Cover pie with smaller piece of dough, peeling off wax paper.
12. Trim, and crimp dough.
13. With a sharp knife, make 4 slits in center of top to allow steam to escape.
14. Bake for 20 minutes.
15. Reduce heat to 350 degrees, and continue baking until crust is golden brown, about 30 minutes more.
16. Cover edges with foil if needed to prevent burning.
17. Cool pie on a wire rack before slicing.

eggs, sugar, cornstarch, kosher salt, fresh rhubarb, cold unsalted butter

Taken from cooking.nytimes.com/recipes/8978 (may not work)