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Creamy Rhubarb Custard Pie

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A comforting and fresh pie featuring tart rhubarb balanced by a silky custard and a flaky buttery crust. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 1 tablespoon (12 g) granulated sugar (for crust)
  • 1/4 teaspoon salt (for crust)
  • 3–4 tablespoons ice water
  • 3 cups (about 375 g) fresh rhubarb, chopped into 1/2-inch pieces
  • 3/4 cup (150 g) granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons (16 g) all-purpose flour (for filling)
  • Pinch of salt (for filling)

Instructions

  1. Make the crust: In a large bowl, combine 1 1/4 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add 8 tablespoons cold, cubed unsalted butter. Use a pastry cutter or forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Add ice water: Drizzle 3 tablespoons of ice water over the mixture and gently mix with a fork. Add an extra tablespoon if the dough feels dry. Press the dough together into a ball, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the filling: While the dough chills, chop 3 cups fresh rhubarb into 1/2-inch pieces. In a medium bowl, whisk 3/4 cup sugar, 3 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 teaspoon vanilla, 2 tablespoons flour, and a pinch of salt until smooth.
  4. Roll out the crust: Lightly flour your surface and roll the dough into a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing into the sides. Trim excess dough, leaving about a 1/2-inch overhang, then fold under and crimp the edges.
  5. Fill the pie: Evenly spread the chopped rhubarb on the crust. Pour the custard mixture over the rhubarb, letting it settle naturally.
  6. Bake: Preheat oven to 350°F (175°C). Place the pie on the middle rack and bake for 50-60 minutes. The custard should be just set with a slight jiggle in the center. Avoid overbaking to keep the custard creamy.
  7. Cool: Let the pie cool completely on a wire rack to help the custard firm up and the crust to crisp.

Notes

If crust edges brown too quickly, cover them with foil halfway through baking. Keep butter cold when making crust for flakiness. Avoid overmixing custard to prevent bubbles. The custard sets further as it cools; chilling after baking helps firm it up. Frozen rhubarb can be used if thawed and drained well. For gluten-free crust, substitute with gluten-free flour. For dairy-free, use coconut milk and vegan butter.

Nutrition

Keywords: rhubarb pie, custard pie, flaky crust, spring dessert, summer dessert, homemade pie, creamy custard, rhubarb recipe

Find it online: https://blairrecipes.com/creamy-rhubarb-custard-pie-recipe-easy-homemade-flaky-crust-guide/