Description
This Rhubarb Custard Pie combines tart rhubarb with a smooth, sweet custard filling baked in a flaky pie crust. The pie offers a perfect balance of tangy and creamy textures, making it an ideal dessert for spring and summer gatherings.
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 the pie crust: Press the pie crust into a 9-inch pie plate and crimp the edges to form a neat border. Place the crust in the freezer for at least 1 hour to chill and set before baking.
- Blind bake the crust: Preheat your oven to 350°F. Line the chilled crust with parchment paper and fill it with pie weights to prevent bubbling. Bake for 25 minutes until the crust turns lightly golden. Remove the weights and parchment paper, then let the crust cool slightly. Increase the oven temperature to 375°F for baking the filled pie.
- Make the custard mixture: In a mixing bowl, whisk together the eggs, sugar, whole milk, flour, and a pinch of salt until the mixture is frothy and well combined. This will form the base of your custard filling.
- Assemble the pie: Spread the chopped rhubarb evenly over the cooled pie crust. Carefully pour the custard mixture over the rhubarb, making sure it’s evenly distributed over the filling.
- Bake the pie: Place the filled 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. If the crust edges begin to brown too quickly, cover them with foil to prevent burning.
- Cool and serve: Allow the pie to cool completely on a wire rack, about 3 hours, so the custard can set fully. Serve the pie at room temperature or chilled according to your preference.
Notes
- Room temperature eggs and milk help the custard mixture blend smoothly and bake evenly.
- Using pie weights prevents the crust from shrinking or bubbling during blind baking.
- Chilling the crust before baking helps maintain its shape and texture.
- Protect the crust edges with foil during the final bake to avoid over-browning.
- The pie tastes great served chilled or at room temperature.
