Rhubarb Custard Pie

Rhubarb Custard Pie

Prep Time

-  

Cook Time

-  

Serves

8 people

My Rhubarb Custard Pie recipe is from my great grandmother, Rose Schade. Yes, it’s tart but the creamy rich egg custard is pure velvet and the height of perfection when served with a dollop of whipped cream!

Ingredients

Pie Crust

  • 2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/3 cup cubed butter (1/8 inch diced) and well chilled
  • 1/3 cup vegetable shorting (1/4 inch diced) and well chilled
  • 5 tablespoons ice water
  • 1/8 teaspoon vinegar (I use Heinz)

Pie Filling

  • 1/2 cup all-purpose flour
  • 1 pound fresh rhubarb
  • 1-1/2 cups granulated sugar
  • Dash salt
  • 2 large eggs at room temperature
  • 1/2 stick melted unsalted butter
  • 3/4 cup heavy cream or Half and Half

Preparation

Pie Crust

  • 1 Sift flour and salt together then add sugar. Cut in butter and shortening with the two knifes method or pastry blender. Add water and vinegar, a half a teaspoon at a time, and mix by hand into the flour mixture until the mixture holds together. (Do not over mix!)
  • 2 Divide the dough into two portions, wrap in plastic film, and refrigerate for 5 -10 minutes. Remove a portion one at a time and roll out on a floured board, either for a bottom crust or a top crust. 
  • 3 Place the first portion for a double crust pie in the bottom on a 9-inch pie pan, after your filling is placed inside cover with second portion of rolled dough. Press and crimp the edges of the pie shell well. Vent with cuts into the top crust.

Pie Filling

  • 1 Preheat oven to 350 degrees F.
  • 2 Remove leaves from rhubarb and rinse well. Remove fiber like strings. Cut stalks length wise in half and then into 1 inch pieces for about 4-5 cups.
  • 3 In a small bowl, combine the rhubarb with the granulated sugar and mix well. Let sit for 15 minutes tossing occasionally.
  • 4 In a separate bowl, beat the eggs and cream or half and half. Add the salt, melted butter, flour and mix until smooth. Place the rhubarb into the pie-shell and pour on the custard mixture.
  • 5 Bake for 40-50 minutes. Use a foil tent if browning too quickly and bake until the custard is slightly firm in the center. Cool before serving.

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