• Preheat oven to 425℉. Gather your ingredients so that you have everything close at hand on the counter or table.
• Prepare 4 cups red 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 1 cup all-purpose flour and 1/2 teaspoon salt. Mix together.
• Using a pastry fork, cut 7 tablespoons vegetable shortening into the flour mixture until small pebbles form.
• Add 1/4 cup cold waterin 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 1 1/2 cups granulated sugar, 1/3 cup all-purpose flour, 2 large eggs, 2 tablespoons water, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, and 1/2 teaspoon 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 4 tablespoons all-purpose flour, 4 tablespoons granulated sugar, and 1/2 teaspoon freshly ground nutmeg. Mix to combine.
• With a blending fork, cut in 3 tablespoons 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.