How to Make Rhubarb Custard Pie: An In-Depth Guide

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Rhubarb custard pie is a timeless dessert that beautifully balances the tartness of rhubarb with the creamy sweetness of custard, all encased in a flaky, buttery crust. This delectable pie is not only a treat for the taste buds but also a visual delight with its vibrant red rhubarb filling.

Ingredients

For the Pie Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 3-4 tablespoons cold water

For the Rhubarb Filling

• 3 cups fresh rhubarb, chopped
• 1 1/4 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg

For the Custard

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/2 teaspoon alcohol-free vanilla extract

Instructions

Step 1: Prepare the Pie Crust

1. Combine Dry Ingredients:
   • In a large mixing bowl, combine the flour and salt.
2. Cut in the Butter:
   • Add the chilled, cut butter pieces to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
3. Add Water:
   • Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough.
4. Chill the Dough:
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to make it easier to handle.

Step 2: Preheat the Oven

• Preheat your oven to 375°F (190°C).

Step 3: Prepare the Rhubarb Filling

1. Mix Ingredients:
   • In a medium bowl, combine the chopped rhubarb, 1 1/4 cups granulated sugar, 2 tablespoons flour, and 1/4 teaspoon ground nutmeg. Mix well to coat the rhubarb evenly.

Step 4: Roll Out the Dough

1. Roll the Dough:
   • On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. The dough should be about 1/8-inch thick.
2. Transfer to Pie Dish:
   • Carefully transfer the rolled-out dough to the pie dish. Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges as desired.

Step 5: Assemble the Pie

1. Add Rhubarb Filling:
   • Spread the rhubarb mixture evenly in the prepared pie crust.

Step 6: Prepare the Custard

1. Beat the Eggs:
   • In a separate bowl, beat the eggs until well blended.
2. Add Sugar, Milk, and Vanilla:
   • Add the 1 cup granulated sugar, 1/2 cup whole milk, and 1/2 teaspoon alcohol-free vanilla extract to the beaten eggs. Mix until smooth.

Step 7: Pour the Custard

• Pour the custard mixture over the rhubarb in the pie crust.

Step 8: Bake the Pie

1. Bake:
   • Place the pie in the preheated oven and bake for 50-60 minutes, or until the custard is set and the crust is golden brown.
2. Check Halfway:
   • Check the pie halfway through baking. If the crust edges are browning too quickly, cover them with foil to prevent burning.

Step 9: Cool and Serve

1. Cool the Pie:
   • Allow the pie to cool completely before serving. This helps the custard to set properly.
2. Serve:
   • Slice and serve the pie as is, or with a dollop of whipped cream or a scoop of vanilla ice cream

Tips for Success

• Use Fresh Ingredients: Fresh rhubarb will give the best flavor and texture to your pie.
• Monitor the Oven: Every oven is different, so start checking the pie a few minutes before the suggested baking time.
• Custard Setting: The custard should be set but slightly jiggly in the center when you remove the pie from the oven. It will continue to set as it cools.