Old-Fashioned Rhubarb Custard Pie (Print Version)
# Ingredients:
→ For the Crust
01 -
2 ½ cups (300g) all-purpose flour, plus extra for dusting
02 -
1 teaspoon salt
03 -
1 cup (2 sticks/226g) cold unsalted butter, cut into cubes
04 -
½ cup (120ml) ice water
→ For the Custard Filling
05 -
4 cups (about 600g) chopped rhubarb (1/2-inch pieces)
06 -
1 ½ cups (300g) granulated sugar
07 -
¼ cup (30g) all-purpose flour
08 -
¼ teaspoon salt
09 -
3 large eggs, lightly beaten
10 -
1 cup (240ml) heavy cream
11 -
1 teaspoon vanilla extract
12 -
1/4 teaspoon ground nutmeg
# Instructions:
01 -
In a large bowl (about 4-5 quarts), whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
02 -
Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate (approximately 9 inches in diameter, 1.5-2 inches deep). Trim and crimp the edges.
03 -
In a large bowl (about 4-5 quarts), combine the chopped rhubarb, sugar, flour, and salt. In a separate bowl (about 2-3 quarts), whisk together the eggs, heavy cream, vanilla extract, and nutmeg. Pour the wet ingredients over the rhubarb mixture and stir gently to combine.
04 -
Pour the rhubarb custard filling into the prepared pie crust.
05 -
Roll out the second disc of dough into a 12-inch circle. Cut the dough into strips (about 1-inch wide). Arrange the strips in a lattice pattern over the filling. Trim any excess dough and crimp the edges to seal.
06 -
Place the pie on a baking sheet (to catch any drips). Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the crust is golden brown and the filling is set (it should jiggle slightly in the center). If the crust starts to brown too quickly, cover the edges with foil or a pie shield.
07 -
Let the pie cool completely on a wire rack before slicing and serving. This is crucial for the custard to set properly.
# Notes:
01 -
Ensure the crust is chilled before handling to achieve maximum flakiness.
02 -
Cooling the pie fully before slicing is essential to allow the custard to properly set.