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Buttery Flaky Rhubarb Custard Pie Recipe with Easy Homemade Crust

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A buttery, flaky homemade crust paired with a smooth, silky custard filling that gently cushions tangy rhubarb, creating a comforting and balanced pie perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional)
  • 1 cup (225g) unsalted butter, cold and cubed
  • 4–6 tbsp ice water, chilled
  • 4 cups (about 500g) fresh rhubarb, chopped into ½-inch pieces (or frozen, thawed and drained)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together the flour, salt, and sugar.
  2. Add the cold, cubed butter and use a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
  3. Sprinkle 4 tablespoons of ice water over the mixture and gently toss with a fork. Add more water, one tablespoon at a time, just until the dough starts to come together when pressed. Do not overwork.
  4. Form the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  5. While the dough chills, chop the rhubarb into ½-inch pieces.
  6. In a medium bowl, whisk together the eggs, sugar, flour, salt, cream, and vanilla extract until smooth. Gently fold in the rhubarb.
  7. On a lightly floured surface or silicone mat, roll out one disc of dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer it to the pie dish, easing it into place without stretching.
  8. Pour the rhubarb custard filling into the crust, smoothing the top gently with a spatula.
  9. Roll out the second dough disc to a similar size. Cover the pie completely or create a lattice top by cutting strips and weaving them over the filling. Trim any excess dough and crimp the edges to seal.
  10. Chill the pie in the refrigerator for 15 minutes before baking.
  11. Preheat oven to 375°F (190°C). Place the pie on the lower-middle rack and bake for 50-60 minutes until crust is golden brown and filling is just set but still slightly jiggly in the center.
  12. Let the pie cool completely on a wire rack before slicing.

Notes

Keep ingredients cold, especially butter and water, to ensure a flaky crust. Do not overwork the dough. Chill the pie before baking to prevent shrinking and sogginess. Use a glass pie dish to monitor browning. If crust edges brown too fast, shield with foil. The filling should be slightly jiggly when done and will firm as it cools. Frozen rhubarb can be used if thawed and drained well. For gluten-free, substitute flour with a 1-to-1 gluten-free blend and add extra water if needed.

Nutrition

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

Find it online: https://jodierecipes.com/buttery-flaky-rhubarb-custard-pie-recipe-with-easy-homemade-crust/