Classic Rhubarb Custard Pie (With Crust Recipe)
A classic rhubarb custard pie is a perfect dessert for spring or summer gatherings, easily made with either a store-bought or homemade crust.
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Instructions
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Preheat oven to 400 F.
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In a large bowl, combine flour, salt, and optional sugar; cut in chilled butter until pea-sized pieces remain.
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Stir in 4 tablespoons of ice water, adding more 1 teaspoon at a time, until a dough forms.
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Knead dough lightly on a floured surface until smooth, then form into a disk, cover, and refrigerate for 30 minutes.
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Roll chilled dough into an 11-inch circle and transfer to a 9-inch pie plate; crimp edges.
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In a separate large bowl, toss diced rhubarb, granulated sugar, flour, nutmeg, and a pinch of salt.
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Whisk eggs and milk together, then stir into the rhubarb mixture until blended.
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Pour the rhubarb mixture into the prepared pie crust and dot with butter.
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Bake for 45-55 minutes until the center is set, covering crust edges with foil if they brown too quickly.
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Remove pie and cool completely on a rack before slicing and serving, optionally with whipped cream.