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Easy Creamy Rhubarb Custard Pie Recipe with Perfect All-Butter Crust

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A simple and forgiving rhubarb custard pie with a silky, creamy filling balanced by a flaky all-butter crust. Perfect for springtime and those new to pie-making.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon kosher salt
  • 8 tablespoons (113g) unsalted butter, cold and cut into small cubes
  • 2–3 tablespoons ice water
  • 4 cups (about 500g) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • Pinch of salt

Instructions

  1. In a large bowl, combine 1 ¼ cups flour and ½ teaspoon kosher salt. Add cold butter cubes and cut into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces (about 5 minutes).
  2. Sprinkle 2 tablespoons ice water over the mixture and gently toss until dough starts to come together. Add up to 1 more tablespoon water if needed. Form dough into a disk, wrap in plastic, and refrigerate at least 30 minutes.
  3. Chop rhubarb into ½-inch pieces and toss with ½ cup sugar. Set aside to macerate for about 10 minutes.
  4. In a medium bowl, whisk together eggs, ¾ cup sugar, heavy cream, vanilla extract, 2 tablespoons flour, and a pinch of salt until smooth and slightly frothy (about 3 minutes).
  5. Preheat oven to 375°F (190°C).
  6. Roll out chilled dough on a lightly floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, trim edges leaving a ½-inch overhang. Chill 10 minutes if dough feels soft.
  7. Drain excess liquid from macerated rhubarb and spread evenly over crust. Pour custard mixture gently over rhubarb.
  8. Bake on middle rack at 375°F (190°C) for 45-50 minutes until custard is set but slightly wobbly and crust is golden. Cover edges with foil if browning too fast.
  9. Cool pie completely on wire rack for at least 2 hours before slicing to allow custard to fully set.

Notes

Keep ingredients cold for flaky crust. Drain rhubarb well to avoid soggy crust. Use foil to protect crust edges from burning. Slight jiggle in custard center after baking is normal. Use room temperature eggs for even baking.

Nutrition

Keywords: rhubarb pie, custard pie, all-butter crust, spring dessert, creamy pie, easy pie recipe, homemade pie

Find it online: https://goldensimmer.com/easy-creamy-rhubarb-custard-pie-recipe-with-perfect-all-butter-crust/