Classic Rhubarb Custard Pie
Equipment
- kitchen scale for best accuracy
- pastry cutter optional
Ingredients
For the Pie Crust
- 1 ¼ cups unbleached all-purpose flour, spooned and leveled 150g
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup salted butter, cold & cubed 115g
- 1 ½ –2 ½ tbsp ice water 30–40g
- 1 tsp white wine vinegar
For the Filling
- 3 cups fresh rhubarb, ¼-inch pieces 400g, about 4–5 stalks
- 1 ¼ cups granulated sugar 250g
- 3 large eggs, room temperature
- ¾ cup heavy cream, slightly warm or room temperature 180
- 2 tbsp unbleached all-purpose flour 45
- 1 tsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp ground nutmeg
Instructions
Make the Pie Crust
- Whisk flour, salt, and sugar in a bowl. Cut in cold butter until pea-sized crumbs form.
- Mix vinegar with ice water. Drizzle in, tossing until dough holds (add up to 2 ½ tbsp water).
- Wrap dough ball into a disc in plastic wrap to rest for at least 30 minutes. If your room is warm, refrigerate for easier handling.
- On a pastry cloth or well floured surface, roll dough to a 14-inch circle, ⅛ inch thick. Use a rolling pin sock cover to prevent sticking, if you have one.
- Fold dough in half, then quarters, and transfer to a 9-inch pie dish. Unfold, push dough into place without stretching, and fold edges under to form a lip.
- Crimp edges by pressing two fingers and thumb together, pushing dough against the pan to prevent shrinkage. Refrigerate crust for 30 minutes or up to several hours.
Prepare the Filling
- Pat 3 cups of ¼-inch diced rhubarb dry with paper towels. Toss with flour and cornstarch until coated, no lumps.
- Whisk eggs, sugar, cream, vanilla, salt, and nutmeg. Stir rhubarb into custard mix until evenly coated.
Assemble and Bake
- Remove chilled crust from fridge. Pour in filling.
- Optional: Cover crust edges with an aluminum foil shield to prevent over-browning.
- Place pie on hot baking sheet. Bake at 400°F for 15 minutes, then reduce to 350°F for 60-65 minutes. Remove foil (if using) for last 15 minutes to brown crust. Custard should reach 165-170°F with a slight jiggle.
Cool and Serve
- Cool on a wire rack, uncovered, for 4 hours in a dry area to set custard.
- Serve at room temperature or chilled with whipped cream, vanilla ice cream, or plain.
Notes
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Crust: Baking the raw crust with filling is simple and gives a tender, flaky crust. A wetter dough is easier to work with and bakes off perfectly—no fuss needed!
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Thickening Option: The 2 tbsp flour and 1 tsp cornstarch create a firm custard set. If you prefer, use 3 tbsp flour total (skip cornstarch), but the custard may be slightly softer.
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Rhubarb: Fresh rhubarb works best for texture and appearance. Cut into 1/4-inch pieces. Pat dry to prevent a soft custard top.
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Storage: Refrigerate loosely covered for up to 3 days. Reheat slices at 300°F for 10 minutes to recrisp crust.
Nutrition
Serving: 1slice
Servings: 8 slices
Calories:
