Homemade Rhubarb Custard Pie Recipe

This Rhubarb Custard Pie Recipe dessert will be all the rave at any family holiday! Heck, it is a great treat for the end of any succesful bbq!

Prep Time: 30

Cook Time: 50

Resting Time: 1

Total Time: 2 20

Course: Dessert

Cuisine: American

Keyword: homemade pie, homemade rhubarb custard pie, homemade rhubarb custard pie recipe, rhubarb custard pie

Servings: People

Calories: 469kcal

Author: Joshua Weberg

In a small bowl, mix your 1 1/2 cup of sugar, 4 tablespoons of flour, and 1 teaspoon of nutmeg.
If using whole rhubarb, cut off about an inch off the bottom and remove the leaf end of the rhubarb.
Dice your rhubarb stalk into roughly 1/2 inch chunks until you have 4 full cups of rhubarb. Place into kitchen aid mixer bowl.
Pour ingredients from small bowl into KitchenAid mixer bowl.
In the mixer bowl, crack in your 3 whole eggs.
Slowly mix all ingredients together in stand mixer.
Set the pie filling off to the side until the pie crust is in the pie pan.

Preheat Oven To 400 Degrees.
Get a cup of cold water. Either put the cup of water into the fridge or place just a couple ice cubes into the water to ensure it stays cold.
In a medium mixing bowl, add in your 2 cups of flour, 1 teaspoon of salt, and your 2/3 cup and 2 tablespoons of butter flavored crisco- shortening.
Using a pastry cutter/fork to start blending the ingredients together until everything is combined and the ingredients have turned into this crumbly texture that is soft and can be squished together.
Grab your cup of cold water and scoop out 5 tablespoons into your crust mixture. Using a spoon start mixing the water into your dough.

Start kneading the dough into a ball. Cut the ball in half. Place one half off to the side.
Place small amount of flour on countertop and roll dough out with rolling pin.
Start rolling the ball of crust out into a thin circular shape. You will want the crust to be rolled out about an inch and a half wider than your pie pan.
Flip the rolled-out pie dough onto the pie pan. Make sure the edges of the dough are sticking evenly over the edges of the pan.
Work out any air bubbles that may be hiding under the dough.

Pour the pie filling into the middle of your dough and distribute the filling out evenly.
Using the same technique as the bottom crust, rollout the top dough.
Using your pizza cutter start slicing the pie dough into about ½-inch strips all going the same direction.
Take your longest piece and lay it across the center of the pie. Then take your next longest piece and lay it over the first piece.
From here you can continue laying down strips of dough with a bit of space between strips. Start weaving the pieces of dough over and under each other. Each new strip should weave under or over opposite the piece next to it.
Roll over the edges of the crust that is hanging outside the pan. You can either leave it rolled over or you can crimp it with a fork.
Take a heaping tablespoon of sugar and mix it with a teaspoon of cinnamon and mix together in a small bowl. Sprinkle the cinnamon sugar over the top of the pie.
Place rhubarb pie into the oven on the middle rack at 400 degrees for 50 Minutes.
Once the time is up, take the baked rhubarb custard pie out of the oven and either set it on a hot pad or onto a safe place for the pie to cool for at least an hour.
Once the pie has cooled down, grab a healthy slice with a scoop of vanilla ice cream and enjoy!

For more detailed instructions, tips, and tricks, continue reading the full recipe below!

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