Rhubarb Chess Pie!

For pie crust:
1 1/2 c. flour
1/2 t. salt
1/2 c. butter, cut into small pieces
1/4 c. cold water

For pie filling:
2 c. rhubarb, chopped
1 1/4 c. sugar
4 eggs, beaten
1/2 c. heavy cream
1/4 c. butter, melted
2 lemons, juiced
1 T. cornstarch
2 t. vanilla
1/4 t. salt

Prepare pie crust by cutting butter into flour and salt with a fork in a large bowl.  Add water 1 T. at a time and mix with a fork.  Once enough water is added, knead the dough into a ball and roll out onto a floured surface.  Place crust into a pie pan and crimp the edges.  Line the crust with foil and bake for 8 minutes at 375 degrees.  Remove foil and place rhubarb on a pan beside the crust and bake for 10 minutes.  Sprinkle rhubarb with sugar and pour into pie crust.  In a separate bowl, mix together the eggs, cream, melted butter, lemon juice, cornstarch, vanilla, and salt.  Pour over the rhubarb and bake for 40 minutes.  Cover with foil and bake for 10 more minutes or until the filling is set.  Let cool for 2 hours before serving.