• Preheat your oven to 400 degrees.

Pie Crust:

• In a bowl whisk together the flour and salt.
• With a pie cutter, cut in the shortening until the particles are like the consistency of wet sand.
• Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. If you feel like the dough is too wet, you don't need to add it all.
• Press into a ball.
• Then place the ball of dough on to a lightly floured piece of parchment paper.
• Using a rolling pin, roll out the dough to a 1/8 inch thickness.
• Gently flip the dough into an 9-inch pie plate, pressing the dough down into the plate.
• Then use a knife and slide it along the edge of the pie plate to trim off the extra crust.  See recipe tips for what to do with the excess dough.
• If you like, pinch the edge of the pie crust to make a rippled edge like in the pictures.
• Set aside and make the filling.

Rhubarb Filling:

• In a bowl whisk together the heavy cream, eggs, vanilla, sugar, flour and salt.  I like to use a hand blender to make the mixture smooth and creamy.
• Add the chopped rhubarb into the pie crust.
• Pour the milk/egg mixture over the rhubarb.
• Place the pie into your 400 degree preheated oven.  Bake for 15 minutes.
• After 15 minutes, reduce the heat of the oven to 350 degrees and bake for 55 - 60 minutes. The centre of the pie shouldn't be jiggly.
• Let the pie cool completely before cutting into it.