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Rhubarb Custard Pie

A delightful homemade pie featuring tart rhubarb and a creamy custard filling, baked to golden perfection. This classic dessert is perfect for spring and summer gatherings.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1/4 cup cold vegetable shortening
  • 1/4 - 1/2 cup ice water
Filling
  • 4 cups chopped rhubarb
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Method
 

  1. Prepare pie crust: Whisk flour and salt. Cut in butter and shortening until coarse crumbs form. Add ice water until dough comes together. Chill for 30 minutes.
  2. Preheat oven to 400°F (200°C).
  3. Roll out crust and transfer to a 9-inch pie plate. Trim and crimp edges.
  4. Combine rhubarb, sugar, flour, nutmeg, and salt. Toss to coat.
  5. Whisk together eggs, heavy cream, and vanilla extract.
  6. Pour rhubarb mixture into the prepared pie crust.
  7. Pour custard mixture over the rhubarb.
  8. Bake for 15 minutes at 400°F (200°C), then reduce to 350°F (175°C) and bake for 30-40 minutes. Cover edges with foil if browning too quickly.
  9. Let the pie cool completely on a wire rack before serving.

Notes

For a flakier crust, ensure all ingredients are very cold. You can also use store-bought pie crust to save time.