Ingredients
For the Pie Crust
- 1¼ cups all-purpose flour, more as needed
- ½ teaspoon salt
- 1 teaspoon sugar (optional)
- 8 tablespoons (4 ounces) chilled unsalted butter, cut into small pieces
- 4 to 6 tablespoons ice water
- 1 egg, whisked for egg wash
For the Filling
- 3 to 3¼ cups (approx 1 lb) chopped rhubarb (½-inch/1 cm pieces)
- 1½ cups granulated sugar, divided
- 3 large eggs, room temperature
- ¼ cup all-purpose flour, plus more for dusting
- ½ cup heavy cream (35%), room temperature (or 1 cup for richer filling)
- 2 tablespoons butter, melted and slightly cooled
Optional Custard Filling Flavor Add-Ins
- 1 teaspoon orange zest or lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Make the pie dough: In a large bowl, whisk together the flour, salt, and sugar (if using). Incorporate the chilled butter with your fingers or a pastry blender until pea-sized bits remain. Gradually stir in 4 tablespoons of ice water, adding more teaspoon by teaspoon until the dough just holds together. Turn dough onto a lightly floured surface, press gently until smooth without overworking, shape into a disk, wrap in plastic, and refrigerate for 30 minutes or overnight.
- Roll out the dough: Remove chilled dough and roll on a floured surface into an 11-inch circle approximately ⅛ inch thick. Carefully transfer to a 9-inch pie plate, gently pressing the dough into the bottom and sides. Fold any extra dough under along the lip to create a neat edge. Crimp edges decoratively and brush with egg wash. Chill the crust in the fridge while preparing filling.
- Prepare the rhubarb: Preheat oven to 425°F (220°C). In a medium bowl, toss the chopped rhubarb with ¼ cup of the sugar and set aside to macerate.
- Make the custard filling: In a separate bowl, whisk together eggs, remaining 1¼ cups sugar, vanilla extract, orange or lemon zest, almond extract, flour, melted butter, and heavy cream until smooth and well combined.
- Assemble the pie: Evenly spread the sugared rhubarb over the chilled pie crust. Pour the custard mixture over the rhubarb, ensuring it’s distributed evenly.
- Bake the pie: Place the pie in the preheated oven and bake at 425°F for 10-12 minutes to set the crust and start the custard. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes or until the custard is mostly set with a slightly jiggly center and golden top.
- Cool and chill: Remove pie from the oven and allow it to cool to room temperature. Cover with plastic wrap and refrigerate for at least 1 hour or overnight to fully set the custard.
- Serve and store: Slice and serve chilled, optionally topped with whipped cream or vanilla ice cream. Store leftovers covered in the fridge for up to 2-3 days.
Notes
- Using chilled butter and ice water is critical for a tender, flaky crust.
- If you prefer a richer custard, increase the cream to 1 cup.
- The center of the pie should remain slightly jiggly when done; it will firm up as it cools.
- Optional flavorings like vanilla, citrus zest, and almond extract enhance the custard’s complexity.
- Store leftover pie covered in plastic wrap in the refrigerator for up to three days.
- Serve with whipped cream or vanilla ice cream for an extra indulgent dessert.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
