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Classic Rhubarb Custard Pie

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A nostalgic and fresh pie featuring tart rhubarb balanced by silky custard in a flaky, buttery crust. Perfect for spring gatherings or cozy evenings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 6–8 tablespoons ice water, chilled
  • 4 cups (about 500g) fresh rhubarb, chopped into 1/2-inch pieces
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) heavy cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • Optional: 1/4 teaspoon ground cinnamon or nutmeg

Instructions

  1. Make the Crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Add Ice Water: Sprinkle 6 tablespoons of ice water over the mixture. Gently mix with a fork until the dough just begins to come together. Add more water, one tablespoon at a time, if it feels too dry. Avoid overworking the dough.
  3. Shape and Chill: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
  4. Prepare Rhubarb: Rinse and chop the rhubarb into 1/2-inch pieces. Set aside.
  5. Roll Out Bottom Crust: On a floured surface, roll out one disc of dough to about 12 inches diameter, roughly 1/8 inch thick. Transfer it carefully into the pie dish, pressing gently to fit the bottom and sides. Trim any excess dough. Chill again.
  6. Make Custard Filling: In a medium bowl, whisk together eggs, sugar, flour, salt, and vanilla extract until smooth. Slowly whisk in milk and cream until fully combined.
  7. Assemble Pie: Spread the rhubarb evenly over the chilled crust. Pour the custard mixture over the rhubarb, filling the dish close to the top but not overflowing.
  8. Roll Out Top Crust: Roll out the second dough disc to about 12 inches. Place it whole over the filling or cut into strips for a lattice top. Trim and crimp edges to seal.
  9. Preheat Oven: Heat oven to 375°F (190°C). Place the pie on a baking sheet to catch drips.
  10. Bake: Bake for 45-55 minutes, or until crust is golden brown and custard is set but slightly jiggly in the center. Cover crust edges with foil after 25 minutes if browning too fast.
  11. Cool: Let pie cool on a rack for at least 2 hours before slicing.

Notes

Keep butter cold to ensure a flaky crust. Chill dough before rolling. Use a pie shield or foil strips to prevent crust edges from burning. The custard should be set but slightly jiggly in the center. Adjust sugar based on rhubarb tartness. Frozen rhubarb can be used if thawed and drained.

Nutrition

Keywords: rhubarb pie, custard pie, flaky crust, spring dessert, homemade pie, rhubarb custard pie

Find it online: https://milacook.com/classic-rhubarb-custard-pie-recipe-easy-homemade-flaky-butter-crust-guide/