Rhubarb Custard Pie - cooking recipe

Ingredients

Pie Filling
2 cups sugar
4 tablespoons flour
1/2 teaspoon nutmeg
2 tablespoons butter
3 eggs, beaten
4 cups rhubarb, cut up
Pie crust
2 cups flour
2 teaspoons flour
2/3 cup vegetable oil (Wesson oil preferred)
1/3 cup milk

Preparation

Preheat oven to 450\u00b0F.
Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. This is for a 2 crust pie. It's the flakiest pie crust you will ever have. 9 inch pie.
For the filling, mix together the first 4 ingredients.
Add eggs and mix until smooth.
Fold in the rhubarb.
Put into crust and top with 2nd crust.
Bake 10 minutes at 450; reduce heat to 350F and bake for an additional 30 minutes.