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Perfect Tangy Rhubarb Custard Pie Recipe Easy Homemade Lattice Crust

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A delightful springtime pie featuring a tangy rhubarb filling layered with silky custard and encased in a flaky, buttery lattice crust. This easy homemade pie balances tart and sweet flavors perfectly.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 4 cups rhubarb stalks, chopped into 1/2-inch pieces
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 3 large eggs, room temperature
  • 1 cup heavy cream (or whole milk for a lighter version)
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add the cold cubed butter and use a pastry blender to cut it into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it! Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Make the Rhubarb Filling: In a medium bowl, combine chopped rhubarb, ¾ cup sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Toss gently to coat all the rhubarb evenly. Set aside to macerate while you prepare the custard.
  3. Prepare the Custard: In a small bowl, whisk together 3 eggs, 1 cup heavy cream, ½ cup sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth and slightly frothy.
  4. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about 1/8 inch thick. Transfer it gently into your 9-inch pie dish, letting the excess hang over the edges. Refrigerate briefly while rolling out the second disk.
  5. Assemble the Pie: Pour the rhubarb filling evenly over the crust. Slowly pour the custard mixture over the rhubarb, trying not to disturb the fruit too much.
  6. Create the Lattice Crust: Roll out the second disk of dough and cut into ½-inch wide strips using a sharp knife or pizza cutter. Lay half the strips horizontally across the pie, spacing about ½ inch apart. Fold back every other strip halfway, then lay a strip vertically, and unfold the folded strips over it. Repeat, alternating folds, until the lattice is complete. Trim and crimp edges to seal.
  7. Finish and Bake: Brush the lattice crust with a beaten egg wash for a golden color. Bake at 375°F (190°C) for 50-60 minutes, or until the crust is golden and the custard is set but still slightly jiggly in the center. Tent with foil halfway through baking if edges brown too quickly.
  8. Cool and Serve: Let the pie cool on a rack for at least 2 hours before slicing. Serve slightly warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Keep butter cold when making the crust to ensure flakiness. Cover pie edges with foil if browning too fast. Let pie cool completely before slicing to allow custard to set. Frozen rhubarb can be used if thawed and drained. For gluten-free or dairy-free versions, substitute ingredients as suggested.

Nutrition

Keywords: rhubarb pie, custard pie, lattice crust, spring dessert, homemade pie, tangy pie, easy pie recipe

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