PIE DOUGH

1. Roll out the pie crust. I like to make my pie crust the night before or at least 2 hours before to give it time to rest. Once the dough has rested, unwrap the disc and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
2. Crimp the pie crust. Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes.
3. Blind bake the pie crust. While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps. Bake for 15 to 18 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans. Return to the oven and bake for a further 2-3 minutes, until the inside of the crust is set and barely golden. Remove from the oven and allow to cool completely. Keep the oven on, but drop the temperature to 350°f / 180°c. 

RHUBARB FILLING

1. Add the rhubarb. If you haven't already, drop the oven temperature to 350°f / 180°c. Place the cooled par baked pie shell (in the pie pan) onto a baking sheet. Arrange the chopped rhubarb inside the shell. 
2. Make the custard. In a medium bowl, whisk together the eggs, sour cream, sugar, vanilla, and salt until well combined. Pour the custard mixture over the rhubarb - you may have a tiny bit left behind depending on the size of your pie pan.  Move some of the rhubarb around to settle it if needed - sometimes little air bubbles can get stuck underneath. Top up with custard if needed. If you're worried about it spilling, you can put the pie in the oven first and then add the additional custard. Don't feel like you have to add all of it though. If you have big bubbles on the top of your custard, you can either pop them with a knife or quickly blow torch them to get rid of them.
3. Bake the pie. Transfer the pie to the oven and bake for about 60 minutes. The custard will puff up slightly and you want the edges to be set and the inside still just a tiny bit jiggly. Remove from the oven and allow the pie to cool on the tray for about 20 to 30 minutes, then transfer to the fridge and allow to chill completely. I like to put the pie in the fridge on a wire rack to allow air flow underneath too. Once cold, cut into slices. Serve with whipped cream or ice cream. 

Store leftovers in an airtight container in the fridge for up to four days.