This Rhubarb Custard Pie is a classic! With a sweet creamy custard base, tangy rhubarb and a tender flaky crust, this pie is delicious.
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
Rhubarb Custard Filling:
- 3 1/2 cups chopped rhubarb (the pieces should be 1/4 to 1/2 inch)
- 1 cup heavy cream
- 3 eggs
- 1/2 tsp vanilla
- 1 1/2 cups sugar
- 3 tbsp flour
- 1/4 tsp salt
- Preheat your oven to 400 degrees.
- In a bowl whisk together the flour and salt.
- With a pie cutter, cut in the shortening until the particles are like the consistency of wet sand.
- Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. If you feel like the dough is too wet, you don’t need to add it all.
- Press into a ball.
- Then place the ball of dough on to a lightly floured piece of parchment paper.
- Using a rolling pin, roll out the dough to a 1/8 inch thickness.
- Gently flip the dough into an 9-inch pie plate, pressing the dough down into the plate.
- Then use a knife and slide it along the edge of the pie plate to trim off the extra crust. See recipe tips for what to do with the excess dough.
- If you like, pinch the edge of the pie crust to make a rippled edge like in the pictures.
- Set aside and make the filling.
- In a bowl whisk together the heavy cream, eggs, vanilla, sugar, flour and salt. I like to use a hand blender to make the mixture smooth and creamy.
- Add the chopped rhubarb into the pie crust.
- Pour the milk/egg mixture over the rhubarb.
- Place the pie into your 400 degree preheated oven. Bake for 15 minutes.
- After 15 minutes, reduce the heat of the oven to 350 degrees and bake for 55 – 60 minutes. The centre of the pie shouldn’t be jiggly.
- Let the pie cool completely before cutting into it.
- Category: Pie
- Method: Baking
Keywords: rhubarb pie, rhubarb custard pie