Desserts Pastry

Rhubarb Custard Pie

rhubarb pie slice2

I went on a short trip to visit some family and friends in Sarnia, Ontario recently, and the trip involved a homemade rhubarb pie made with fresh-grown rhubarb, courtesy of my Aunt. I don’t actually think that there has ever been a trip to visit my family that did not include pie because we are most definitely pie people. I love all desserts, but there is nothing that I love more than pie. Cake just doesn’t even compare for me. It’s all about the pastry. 

I have never met a pie that I didn’t like, but rhubarb pie is up there on the list of favourites. Someday if I ever live somewhere that it grows, I am going to have a garden where I only grow rhubarb. I’ll just be the crazy old neighbour with her garden of rhubarb who eats a whole pie every week. Until that time comes; however, I will have to settle for store bought rhubarb once or twice a year when it is in season. I came across some at the grocery store the other day and decided that I needed to make a pie this weekend (even though I just had one less than week ago…I am well on my way to being that crazy old lady). 

I am not totally sure where this recipe originates from, but it is pretty consistent with any rhubarb custard pie recipe that you can find online. This one in particular is the one that my family has always made. It’s super quick and easy, and you could even make it with a store bought pie crust if you wanted to go super easy. I used my usual pie crust recipe that uses shortening. I prefer shortening over butter for a pie crust because it turns out lighter and flakier.

rhubarb pie missing slice

Pie Crust:
2 cups flour
3/4 teaspoon salt
1 cup shortening
4 Tablespoons ice water

Cut shortening into the flour and salt in pieces.

Combine with a pastry blender by hand or with a food processor until it forms pea-sized bits.

Add the water and mix together with a fork until a dough forms. Separate into two balls: one for the bottom crust and one for the top. The bottom crust should be slightly larger than the top.

Roll out the crust on a floured surface, making sure there is flour on your rolling pin as well (this will stick like crazy).

pie crust

Rhubarb Pie:

4 cups rhubarb, cut into 1/2 inch pieces

1/3 cup flour

1 1/2 cup sugar

2 eggs, slightly beaten

1 Tablespoon milk

Preheat oven to 400 degrees F.

Combine all ingredients in a bowl and toss with a spatula until well-mixed. 

rhubarb2

Pour the filling into the prepared bottom pie shell.

raw pie

Spread some ice water around the edges of the pie crust and cover with the top pie crust. Pinch all around the edges to seal and trim the excess dough off.

unbaked pie

Cut a few slits in the top of the pie to allow the steam to escape while baking.

Bake at 400 degrees F. for 50 to 60 minutes, or until golden brown. Use a pie edge protector or foil to cover up the crust edges to prevent them from burning while baking.

rhubarb pie

rhubarb pie slice

Rhubarb Custard Pie
Total time: 
Serves: 1
 
Ingredients
  • Pie Crust:
  • 2 cups flour
  • ¾ teaspoon salt
  • 1 cup shortening
  • 4 Tablespoons ice water
  • Rhubarb Pie:
  • 4 cups rhubarb, cut into ½ inch pieces
  • ⅓ cup flour
  • 1½ cup sugar
  • 2 eggs, slightly beaten
  • 1 Tablespoon milk
Instructions
  1. Pie crust:
  2. Cut shortening into the flour and salt in pieces.
  3. Combine with a pastry blender by hand or with a food processor until it forms pea-sized bits.
  4. Add the water and mix together with a fork until a dough forms. Separate into two balls: one for the bottom crust and one for the top. The bottom crust should be slightly larger than the top.
  5. Roll out the crust on a floured surface, making sure there is flour on your rolling pin as well (this will stick like crazy).
  6. Rhubarb pie:
  7. Preheat oven to 400 degrees F.
  8. Combine all ingredients in a bowl and toss with a spatula until well-mixed.
  9. Pour the filling into the prepared bottom pie shell.
  10. Spread some ice water around the edges of the pie crust and cover with the top pie crust. Pinch all around the edges to seal and trim the excess dough off.
  11. Cut a few slits in the top of the pie to allow the steam to escape while baking.
  12. Bake at 400 degrees F. for 50 to 60 minutes, or until golden brown. Use a pie edge protector or foil to cover up the crust edges to prevent them from burning while baking.

 

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