Rhubarb & Custard Pie
A delightful dessert that balances the tangy notes of rhubarb with the richness of creamy custard, encased in a flaky pie crust. Perfect for any occasion.
Ingredients
For the Pie Crust
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 0.5 cup unsalted butter, chilled and cubed Ensure butter is very cold.
- 4-5 tablespoons ice water Add gradually until the dough comes together.
For the Filling
- 2 cups rhubarb, chopped Can be fresh or frozen.
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 zest lemon
- 0.5 teaspoon almond extract
Instructions
Preparation of Pie Crust
- In a mixing bowl, combine the flour, salt, and sugar. Mix well.
- Add the chilled butter to the flour mixture and work it in using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat Your Oven
- While the dough is chilling, preheat your oven to 350°F (175°C).
Prepare the Rhubarb Filling
- In a medium bowl, toss the chopped rhubarb with the sugar and cornstarch. Set aside to macerate for about 10 minutes.
Make the Custard
- In another bowl, whisk together the eggs, heavy cream, vanilla extract, lemon zest, and almond extract. Mix until smooth and well-combined.
Assemble the Pie
- Roll out the chilled pie dough on a floured surface to fit a 9-inch pie pan. Transfer it to the pan, and trim the edges as necessary.
- Spread the rhubarb mixture evenly over the pie crust.
- Pour the custard mixture over the rhubarb, making sure it is evenly distributed.
Bake the Pie
- Place the pie in the preheated oven and bake for about 45 minutes, or until the filling is set and slightly puffed, and the crust is golden brown.
Cool and Serve
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This will help the filling set properly.
Notes
Ensure to chill your ingredients for a flaky crust. Don't skip maceration to enhance flavor. Consider adding spices to the custard for depth.