Name: Rhubarb Custard Pie (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 cups All-Purpose Flour; 1 tsp Salt; 1 cup Cold Unsalted Butter-cut into cubes; 6-8 tbsp Ice Water; 4 cups Rhubarb-chopped; 3/4 cup Granulated Sugar; 2 tbsp All-Purpose Flour; 1/2 tsp Ground Cinnamon; 3 Large Eggs; 1/2 cup Granulated Sugar; 2 cups Whole Milk; 1 tsp Vanilla Extract

Recipe tier

A traditional rhubarb custard pie with a flaky crust and a sweet-tart filling. This recipe uses readily available ingredients and straightforward techniques.

Total 1h 30m

Serves 8

Steps 4

Ingredients 12

Crust
2 cups 315 g All-Purpose Flour
1 tsp 5 mL Salt
1 cup 226 g Cold Unsalted Butter-cut into cubes
6-8 tbsp 90-120 mL Ice Water
Rhubarb Filling
4 cups 570 g Rhubarb-chopped
cup 150 g Granulated Sugar
2 tbsp 30 mL All-Purpose Flour
tsp 2.5 mL Ground Cinnamon
Custard
3 3 Large Eggs
cup 120 mL Granulated Sugar
2 cups 475 mL Whole Milk
1 tsp 5 mL Vanilla Extract

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Equipment

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Instructions

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Prepare the Crust: In a large bowl, whisk together the Flour and Salt. Cut in the Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add Ice Water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Rhubarb Filling: In a large bowl, combine the Rhubarb, Granulated Sugar, Flour, and Cinnamon. Toss to coat.
Prepare the Custard: In a saucepan, whisk together the Eggs and Granulated Sugar. Gradually whisk in the Milk. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (do not boil). Remove from heat and stir in the Vanilla Extract.
Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the chilled Crust and place it in a 9-inch pie plate. Pour the Rhubarb Filling into the crust. Gently pour the Custard over the Rhubarb Filling. Bake for 50-60 minutes, or until the crust is golden brown and the custard is set. Let cool completely before serving.