Classic Rhubarb Custard Pie is the perfect treat to make after those stalks start sprouting up in the spring! Flaky layers of pie crust surrounding a sweet/tart filling giving you a perfect bite!
Rhubarb is one of the first plants to pop up from the ground in the early spring months. I remember when I was just starting out on my own, my cousin Michelle and I were living in her dad’s little brown farm house that was just across the road from where I grew up. Along the outside shed there was an abundant amount of rhubarb just dying to be made into all kinds of treats. The first pie I made on my own was a Rhubarb Custard pie, homemade crust and all! I was all of 19 years old and when I served a piece to Nanny, her proclamation was “that was the best Rhubarb Pie I have ever eaten!” She proceeded to tell everyone going forward what an excellent pie maker I was. Needless to say, I got my baking genes from my Nanny and Mom however as I got older I got a little lazier about wanting to put the effort into a pie crust. That laziness may have disappeared after the results I got with this Classic Rhubarb Pie!
My children grew up on Rhubarb Pie the same as I did and both of them love it just as much as I do. and my son Justin is the reason I am sharing this with you as he suggested I make it and post the recipe here on my blog. It is a yearly treat that I hate to go without. I don’t have my own rhubarb anymore and what I do get is either bought at a local stand or given to me from my parents. This year I was lucky enough to get just enough rhubarb for one pie from my parents on my recent visit home.
I decided to experiment a little and go with shortening and butter. I do use Crisco for my solid shortening and I highly recommend that is what you use also as I believe it gives the best results. I also used salted butter for the crust and put a few little extra pats of butter on top of the pie before covering it with the top crust. This is a personal preference and you do not need to do it but I wanted to tell you since that is what I do no matter what kind of fresh fruit pie I make.
Are you a pie person? What is your favorite pie?
Classic Rhubarb Custard Pie
By Shelby Law Ruttan
- For the crust:
- 2-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons granulated white sugar
- 1/2 cup vegetable shortening
- 4 tablespoons salted butter, cold and cubed
- 1/4 to 1/3 cup ice water
- For the filling:
- 6 cups rhubarb, washed and cut into slices
- 3/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 egg, beaten
- 1/3 cup flour
- 1-2 pats of salted butter to top the filling before placing top crust on pie
- Place flour, salt, and sugar in food processor. Pulse a couple of times to combine. Place shortening and butter in food processor on top of flour mixture. Pulse flour crumbles start to form. Do not over pulse. Add the ice water a little at a time, pulsing food processor a couple of times after each addition. Once dough begins to form into a ball remove from food processor and place on well floured surface (such as a pastry mat). Bring dough together to form a ball being careful not to handle dough too much. Divide dough into two pieces and flatten out into a circle. Roll dough out on a floured surface until about 10-11 inch circle in diameter. Place 1 circle in bottom of pie pan and form to shape. Place other disc of dough in refrigerator until ready to top the pie.
- Pre-heat oven to 375 degrees. Toss together rhubarb, flour, sugar, and cinnamon until rhubarb is coated. Stir in beaten egg until combined. Place filling in well of pie crust in your pie pan.
- Roll out 2nd disc of dough, fold in half and cut slits in center of dough. Carefully transfer dough to cover top of pie. Gently pick up folded half and bring to cover the pie. Pinch edges of pie together removing any excess dough around the edges of the pie*.
- Crimp edged as desired. Brush top of dough with non-fat milk and sprinkle with sugar 1 tablespoon of sugar.
- Cover pie with pie guard or aluminum foil and bake for 25 minutes. Remove guard/foil and continue baking for another 20-30 minutes until filling is bubbly and pastry is golden. Remove from oven and cool completely before cutting. Store leftovers in a cool, dry place.