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Cozy Rhubarb Custard Pie with Buttery Flaky Crust

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A warm and comforting rhubarb custard pie featuring a flaky, buttery crust and a smooth custard filling that balances tangy rhubarb with creamy sweetness.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour, sifted
  • 1 cup (225g) unsalted butter, chilled and cut into small cubes
  • 1 tablespoon granulated sugar (optional, for crust)
  • ½ teaspoon salt (for crust)
  • 6 to 8 tablespoons ice water, cold
  • 4 cups (about 480g) fresh rhubarb stalks, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar, adjust to taste
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour (for filling)
  • Pinch of salt (for filling)

Instructions

  1. Make the Pie Crust: In a large bowl, combine 2 ½ cups flour, 1 tablespoon sugar, and ½ teaspoon salt. Add chilled butter cubes and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Gradually add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  3. Divide dough in half, shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Prepare the Filling: Chop rhubarb into ½-inch pieces. Toss with ¾ cup sugar and 2 tablespoons flour. Set aside for 10 minutes to macerate.
  5. Roll out one dough disk on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit without stretching. Trim edges leaving about 1 inch overhang.
  6. Whisk together eggs, heavy cream, vanilla extract, and a pinch of salt until smooth and slightly frothy.
  7. Spread rhubarb mixture evenly over crust. Pour custard gently over rhubarb, filling pie dish almost to the top but not overflowing.
  8. Roll out second dough disk to 12-inch circle. Place atop filling as a full crust or cut into strips for lattice. If full crust, cut slits to vent steam. Trim and crimp edges to seal.
  9. Chill assembled pie in fridge for 15 minutes to firm crust.
  10. Preheat oven to 375°F (190°C). Place pie on baking sheet and bake for 50-60 minutes until crust is golden and custard is set but slightly jiggly in center. Cover edges with foil if browning too fast.
  11. Cool pie completely on wire rack for at least 2 hours before slicing.

Notes

Keep ingredients cold for flaky crust. Do not overwork dough to avoid toughness. Whisk custard gently to prevent cracking. Use foil to shield crust edges if browning too fast. Let pie cool fully before slicing to set custard. Frozen rhubarb can be used if thawed and drained. For gluten-free crust, use almond and oat flour blend. Dairy-free option: substitute heavy cream with full-fat coconut milk and use vegan butter.

Nutrition

Keywords: rhubarb pie, custard pie, flaky crust, homemade pie, spring dessert, rhubarb custard pie, easy pie recipe, buttery crust

Find it online: https://sparklechew.com/cozy-rhubarb-custard-pie-recipe-easy-homemade-flaky-crust/