Description
This Classic Rhubarb Custard Pie features a flaky buttery crust and a creamy custard filling that perfectly balances the tartness of fresh rhubarb. It’s a delightful dessert that celebrates the flavors of spring.
Ingredients
Scale
- For the Buttery Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter, chilled and cut into small cubes
- 4–5 tablespoons ice water
- For the Filling:
- 4 cups fresh rhubarb, chopped into ½-inch pieces (about 1 pound)
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
Instructions
- Make the Crust: In a mixing bowl, combine 1 ½ cups flour, ½ teaspoon salt, and 1 tablespoon sugar. Mix well. Add ½ cup chilled butter cubes. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs, about 2 minutes. Avoid overworking the dough.
- Add Ice Water: Gradually add 4-5 tablespoons of ice water, one tablespoon at a time, mixing until the dough just holds together. You should be able to pinch it and have it hold its shape. Don’t overmix; this keeps the crust tender.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period is crucial for a flaky crust.
- Prepare the Filling: While the dough chills, preheat the oven to 375°F (190°C). In a large bowl, combine 4 cups chopped rhubarb, 1 cup sugar, and ¼ cup flour. Mix until the rhubarb is evenly coated.
- Mix the Custard: In another bowl, whisk together 3 large eggs, 1 cup heavy cream, 1 teaspoon vanilla extract, ½ teaspoon cinnamon (if using), and ¼ teaspoon salt until smooth.
- Assemble the Pie: Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming any excess. Pour the rhubarb mixture into the crust, then pour the custard mixture evenly over the top.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the custard is set and the edges of the pie are golden brown. The center should still have a slight jiggle; it will firm up as it cools.
- Cool: Remove the pie from the oven and let it cool at room temperature for at least 2 hours before slicing. This cooling step is vital to allow the filling to firm up completely.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: For a flaky crust, everything from the butter to the water should be cold. Allowing the dough to rest in the fridge for at least 30 minutes is crucial for preventing a tough crust.