Rhubarb Custard Pie
By America's Test KitchenPublished on May 6, 2013
Time
1¼ hours, plus 30 minutes chilling and 4 hours cooling
Yield
Serves 8
Ingredients
2 (9-inch) pie dough rounds 1 cup (7 ounces/198 grams) sugar 2 large eggs 2 tablespoons all-purpose flour ½ teaspoon salt 1 pound (454 grams) rhubarb, trimmed, halved lengthwise, and chopped
Instructions
- On lightly floured surface, roll 1 dough round into 12-inch circle. Transfer to 9-inch pie plate, cover with plastic wrap, and refrigerate 30 minutes. Roll second dough into 12-inch circle and refrigerate, covered, on large plate for 30 minutes.
- Adjust oven rack to lowest position and heat oven to 375 degrees. Whisk sugar, eggs, flour, and salt in large bowl. Stir in rhubarb. Scrape filling into prepared pie shell. Brush border of dough with water, then arrange top crust over filling. Crimp edges of pie. Cut four 1-inch slits near center of pie.
- Bake until juices are bubbling and crust is golden brown, about 50 minutes. Cool completely on wire rack, about 4 hours. Serve.
Time
1¼ hours, plus 30 minutes chilling and 4 hours coolingYield
Serves 8Ingredients
2 (9-inch) pie dough rounds
1 cup (7 ounces/198 grams) sugar
2 large eggs
2 tablespoons all-purpose flour
½ teaspoon salt
1 pound (454 grams) rhubarb, trimmed, halved lengthwise, and chopped
Ingredients
2 (9-inch) pie dough rounds
1 cup (7 ounces/198 grams) sugar
2 large eggs
2 tablespoons all-purpose flour
½ teaspoon salt
1 pound (454 grams) rhubarb, trimmed, halved lengthwise, and chopped
Ingredients
2 (9-inch) pie dough rounds
1 cup (7 ounces/198 grams) sugar
2 large eggs
2 tablespoons all-purpose flour
½ teaspoon salt
1 pound (454 grams) rhubarb, trimmed, halved lengthwise, and chopped
Why This Recipe Works
We used a double crust for our Rhubarb Custard Pie dough, but we found that a lattice top crust worked just as well. Cooling the pie completely ensured that the juices didn’t leach out when we cut into it.
Instructions
- On lightly floured surface, roll 1 dough round into 12-inch circle. Transfer to 9-inch pie plate, cover with plastic wrap, and refrigerate 30 minutes. Roll second dough into 12-inch circle and refrigerate, covered, on large plate for 30 minutes.
- Adjust oven rack to lowest position and heat oven to 375 degrees. Whisk sugar, eggs, flour, and salt in large bowl. Stir in rhubarb. Scrape filling into prepared pie shell. Brush border of dough with water, then arrange top crust over filling. Crimp edges of pie. Cut four 1-inch slits near center of pie.
- Bake until juices are bubbling and crust is golden brown, about 50 minutes. Cool completely on wire rack, about 4 hours. Serve.
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