Description
This Rhubarb Custard Pie features a flaky, pre-baked pie crust filled with tart rhubarb and a smooth, lightly sweetened custard. With a perfectly balanced tangy and creamy filling, this classic dessert is baked until set and cooled to a luscious finish. It’s an ideal springtime treat that offers a delightful combination of textures and flavors.
Ingredients
Scale
Pie Crust
- 1 unbaked pie crust, pressed into a 9‑inch pie plate
Custard Filling
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ¾ cup whole milk, room temperature
- ¼ cup all‑purpose flour
- Pinch of salt
Fruit
- 4 cups chopped rhubarb (¼‑inch thick slices)
Instructions
- Prepare Crust: Press the pie crust into a 9-inch pie plate and crimp the edges to form a neat border. Place the pie crust in the freezer for at least 1 hour to chill and firm up, which helps prevent shrinkage during baking.
- Pre-Bake Crust: Preheat the oven to 350°F (175°C). Line the chilled crust with parchment paper and fill it with pie weights to keep the shape during baking. Bake the crust for 25 minutes, or until it turns lightly golden. Remove the pie weights and parchment paper and let the crust cool slightly. Meanwhile, increase the oven temperature to 375°F (190°C) for baking the filled pie.
- Mix Custard: In a medium bowl, vigorously whisk together the eggs, granulated sugar, whole milk, all-purpose flour, and a pinch of salt until the mixture becomes frothy and well combined. This custard mixture will set gently around the rhubarb in the pie.
- Assemble Pie: Evenly spread the chopped rhubarb slices into the cooled pie crust. Pour the prepared custard mixture carefully over the rhubarb, allowing it to fill the gaps and cover the fruit evenly.
- Bake Filled Pie: Place the assembled pie in the oven and bake for 50 to 55 minutes. The edges of the custard should be set while the center remains slightly jiggly. During baking, if the crust edges begin to brown too quickly, shield them with aluminum foil to prevent burning.
- Cool and Serve: After baking, let the pie cool completely at room temperature for about 3 hours to allow the custard to fully set. Serve the rhubarb custard pie either at room temperature or chilled, according to preference.
Notes
- Freezing the pie crust before baking helps maintain its shape and texture.
- Using pie weights prevents the crust from puffing up or shrinking.
- Adjust the sugar if you prefer a less sweet or more tart pie, depending on the rhubarb’s tartness.
- Allowing the pie to cool completely is essential for the custard to set properly for clean slices.
- If you prefer a firmer custard, bake for the full 55 minutes; for a softer custard, reduce baking time slightly.
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
