• Preheat oven to 425℉. Gather your ingredients so that you have everything close at hand on the counter or table.
• Prepare your rhubarb by cleaning and slicing it into 1/2" pieces. Place diced rhubarb in a large bowl.

Prepare the Pastry

• In a medium bowl, combine the all-purpose flour and salt. Mix together.
• Using a pastry fork, cut the vegetable shortening into the flour mixture until small pebbles form.
• Add cold water in two parts, mixing between each addition, until the dough forms a ball.
• Roll dough out onto a lightly floured surface to fit a 9" pie plate. Place dough in pie plate and crimp top edges.
• Place sliced rhubarb in the unbaked pie shell.

Make the Custard Filling

• In a medium bowl, combine granulated sugar, all-purpose flour, large eggs, water, lemon juice, vanilla extract, kosher salt, and freshly ground nutmeg. Mix until blended. Mixture will be thick.
• Pour the custard filling over the rhubarb, using a rubber spatula to distribute if necessary.

Prepare the Crumb Topping

• In a small bowl combine all-purpose flour, granulated sugar, and ground nutmeg. Mix to combine.
• With a blending fork, cut in small slices of butter to the flour mixture until crumbly.
• Sprinkle mixture over the rhubarb custard filling.
• Bake in preheated oven for 10 minutes at 425℉, then reduce heat to 350℉ and bake an additional 40-45 minutes until the pie has set. Allow to cool before serving. Serves 8.