Rhubarb Custard Pie

3 eggs, slightly beaten
3 tablespoons milk
2 cups granulated sugar
1/4 cup flour
4 cups (6 to 7 stalks) rhubarb, cut up
1-2-3 Pastry

Mix together eggs and milk. Stir in sugar and flour. Mix in the rhubarb. Pour into pastry lined pie pan (pastry recipe follows). Cover with a lattice top. Bake at 375 degrees F for 50 to 60 minutes or until nicely browned.

1-2-3 Pastry:
1 cup plus 2 tablespoons flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water

NOTE: You will need to double the pastry recipe.

Combine flour and salt in a bowl. Blend in oil with fork. Sprinkle water over mixture; mix to make a dough. Shape dough into a ball. Flatten slightly. Roll into a circle between two squares of wax paper. Peel off top paper. Place pastry in an 8- or 9-inch pie pan. Makes one pie shell. You will need to make one for the bottom and another for the lattice top.