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Classic Homemade Rhubarb Custard Pie

classic homemade rhubarb custard pie - featured image
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A creamy, silky custard pie with a perfectly balanced tart rhubarb filling and flaky crust, ideal for spring and summer gatherings.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar (for crust)
  • 3–4 tbsp cold water
  • Pinch of salt (for crust)
  • 4 cups (approx. 500 g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1 cup (200 g) granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg (optional)
  • 1/8 tsp salt (for filling)

Instructions

  1. In a medium bowl, combine 1 1/4 cups all-purpose flour, 1 tbsp sugar, and a pinch of salt.
  2. Add cold, cubed butter and cut into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
  3. Add cold water 1 tablespoon at a time, mixing gently until dough just holds together (about 3-4 tbsp). Avoid overworking.
  4. Shape dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  5. While dough chills, chop rhubarb into 1/2-inch pieces.
  6. In a large bowl, whisk together eggs, 1 cup sugar, whole milk, heavy cream, vanilla extract, nutmeg, and salt until smooth and slightly thickened.
  7. Preheat oven to 375°F (190°C).
  8. Roll out chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer and trim edges, pressing gently to seal. Flute edges if desired.
  9. Spread rhubarb evenly across the crust.
  10. Pour custard mixture over rhubarb, allowing it to settle naturally.
  11. Bake on middle rack for 45-50 minutes until filling is set but slightly jiggly in the center. Cover crust edges with foil halfway through baking if browning too fast.
  12. Remove from oven and cool on a rack for at least 1 hour before slicing to allow custard to fully set.

Notes

Keep butter cold to ensure flaky crust. Chill dough before rolling to prevent shrinkage. Cover crust edges with foil halfway through baking to avoid burning. Let pie cool completely before slicing for best custard texture. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For vegan, substitute eggs with silken tofu and cornstarch, use coconut milk and vegan butter.

Nutrition

Keywords: rhubarb pie, custard pie, homemade pie, creamy dessert, spring dessert, easy pie recipe

Find it online: https://blairrecipes.com/classic-homemade-rhubarb-custard-pie-recipe-easy-creamy-dessert/