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Rhubarb Custard Pie

A comforting and nostalgic rhubarb custard pie with a flaky crust and silky filling, perfect for sharing with loved ones.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup cold unsalted butter, cubed Use cold for the flakiest pastry.
  • 2.5 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup ice water Ensure the water is icy.
For the filling
  • 3 cups chopped rhubarb Fresh rhubarb works best.
  • 1 cup granulated sugar To balance the tartness of the rhubarb.
  • 3 large eggs Ensure they are at room temperature.
  • 1 cup heavy cream For a rich custard.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Prepare the crust
  1. In a large mixing bowl, combine the flour, sugar, and salt.
  2. Add the cold butter pieces and mix until the mixture resembles coarse crumbs.
  3. Stir in the ice water gradually until the dough comes together.
  4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the filling
  1. In another bowl, combine rhubarb and sugar, then set aside.
  2. In a separate bowl, whisk together the eggs, cream, vanilla extract, and salt.
  3. Add the rhubarb mixture to the egg mixture and stir to combine.
Assemble and bake
  1. Preheat the oven to 425°F (220°C).
  2. Roll out the chilled dough and fit it into a pie pan.
  3. Pour the filling into the prepared crust.
  4. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes or until the custard is set.
  5. Let the pie cool completely before slicing to ensure clean cuts.

Notes

For the flakiest crust, ensure your butter and water are cold. Allow the pie to cool completely to avoid a runny filling.