Print

Classic Old Fashioned Rhubarb Custard Pie

classic old fashioned rhubarb custard pie - featured image
Print Recipe

A nostalgic and comforting pie featuring tart rhubarb and silky custard nestled in a flaky, buttery crust. Perfect for spring and early summer gatherings.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 cup (227g) unsalted butter, frozen and cubed
  • 1 tsp salt
  • 6–8 tbsp ice water
  • 4 cups (about 500g) rhubarb, chopped into ½-inch pieces
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 ¼ cups (300ml) heavy cream or half-and-half
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • Pinch of salt
  • Optional: 1 tbsp almond extract
  • Optional: Turbinado sugar for sprinkling on top

Instructions

  1. In a large bowl, combine 2 ½ cups flour and 1 tsp salt. Add the frozen cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
  2. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking.
  3. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Rinse rhubarb stalks and chop into ½ inch pieces.
  5. In a mixing bowl, whisk together 3 large eggs, 1 ½ cups granulated sugar, 1 ¼ cups heavy cream, 1 tsp vanilla, 2 tbsp flour, and a pinch of salt until smooth. Add almond extract if using.
  6. On a floured surface, roll out one dough disk into a 12-inch circle. Gently transfer it to a 9-inch pie dish, pressing it in without stretching. Trim excess dough, leaving about 1 inch overhang.
  7. Spread the chopped rhubarb evenly over the pie crust. Pour the custard mixture over the rhubarb, letting it settle naturally.
  8. Roll out the second dough disk into a 12-inch circle. Lay it whole on top, cut slits for steam release, or create a lattice pattern. Trim and crimp edges to seal.
  9. Preheat oven to 375°F (190°C). Place pie on the middle rack. Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center. Cover edges with foil if browning too quickly.
  10. Let the pie cool on a wire rack for at least 2 hours before slicing.

Notes

Keep butter cold for a flaky crust. Do not overwork dough. Chill dough before rolling. Drain frozen rhubarb to avoid watery filling. Cover crust edges with foil if browning too fast. Let pie cool fully before slicing for best custard texture.

Nutrition

Keywords: rhubarb custard pie, old fashioned pie, flaky butter crust, classic pie recipe, spring dessert, homemade pie

Find it online: https://emmaoven.com/classic-old-fashioned-rhubarb-custard-pie-recipe-easy-homemade-flaky-butter-crust/