Dessertscountryliving5.0
Rhubarb Custard Pie
Tart and delicious, early summer's rhubarb makes an ideal pie filling.
👥 8 Servings⏱️ Prep & Cook: 7h 50m⏳ Prep: 20 min👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Make crust: Preheat oven to 375°F with racks in bottom and middle positions. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate. Trim excess to 1 inch, fold edges under, and crimp. Prick bottom and sides of piecrust several times with a fork. Freeze ⏱️ 20 minutes. Line piecrust with aluminum foil or parchment paper, and fill with pie weights, rice, or dried beans, pressing all the way to the edge.
2
Place piecrust on a prepared baking sheet. Bake, on the bottom rack, ⏱️ 20 minutes. Carefully remove foil and pie weights. Bake until edges are light golden brown and bottom of crust is dry, 5 to ⏱️ 10 minutes. Cool completely on a wire rack.
3
Make streusel: Meanwhile, stir together flour, brown sugar, nutmeg, and salt in a bowl. Add butter and rub into the dry ingredients with your fingers until butter is fully incorporated and mixture is the texture of wet sand. Cover and chill at least ⏱️ 30 minutes and up to 2 days.
4
Make filling and assemble: Reduce oven temperature to 350°F. Whisk together sugar, flour, and salt in a bowl. Add sour cream, heavy cream, egg yolks, vanilla, and lemon zest and whisk until combined.
large egg yolks, at room temperature4
5
Reserve 1/4 cup rhubarb. Arrange remaining rhubarb in a single layer in bottom of crust. Top with custard and reserved rhubarb. Bake, on middle rack, ⏱️ 25 minutes. Remove pie from oven and top with streusel. Shield edges of pie with foil. Bake until filling is set but center is still jiggly, 25 to ⏱️ 30 minutes. Cool to room temperature on a wire rack, about ⏱️ 2 hours. Chill at least ⏱️ 3 hours before serving.
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