This Rhubarb Custard Pie is super easy. A par-baked pie crust is filled with chopped rhubarb and then covered with a sour cream custard. This Rhubarb Custard Pie is similar to a Rhubarb Clafoutis or Rhubarb Flan, and is a great make-ahead dessert. It is a great starting point if you are learning how to bake with rhubarb!
Pie Dough (makes enough for two single crusts)
- 375g all-purpose flour
- Pinch of Salt
- 2 tsp (8g) sugar
- 225g cold unsalted butter, cut into cubes
- 240g cold water
- 1 cup ice
- 60g Apple cider vinegar
- Egg wash - 1 egg whisked with 1 Tbsp water
- 450g thinly sliced rhubarb
- 4 eggs, at room temperature
- 150g sour cream, at room temperature
- 130g granulated sugar
- 1 tsp vanilla bean paste or extract
- ¼ tsp salt
- Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat.
- Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I usually start with about 120g liquid, mix that in, then go from there and add additional liquid as needed) until you have a dough that holds together well, but is not too wet.
- Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle, Rest in the fridge for one hour.
- Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time. Divide the dough into two pieces, and shape each into a disc by folding the edges under. Rewrap tightly in plastic, and rest for at least two hours, or preferably overnight, before using.
- Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
- Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.
- While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
- Place the pie tin on a baking sheet, and place in the oven. Bake for 18-20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans. Return to the oven and bake for a further 2-3 minutes, until the inside of the crust is set and barely golden.
- Remove from the oven and allow to cool completely. Keep the oven on, but drop the temperature to 350°f / 180°c.
- If you haven't already, drop the oven temperature to 350°f / 180°c.
- Place the cooled par baked pie shell (in the pie pan) onto a baking sheet. Arrange the chopped rhubarb inside the shell.
- In a medium bowl, whisk together the eggs, sour cream, sugar, vanilla, and salt until well combined.
- Pour the custard mixture over the rhubarb - you may have a tiny bit left behind depending on the size of your pie pan.
- Move some of the rhubarb around to settle it if needed - sometimes little air bubbles can get stuck underneath. Top up with custard if needed. If you're worried about it spilling, you can put the pie in the oven first and then add the additional custard. Don't feel like you have to add all of it though.
- If you have big bubbles on the top of your custard, you can either pop them with a knife or quickly blow torch them to get rid of them.
- Transfer the pie to the oven and bake for about 60 minutes. The custard will puff up slightly and you want the edges to be set and the inside still just a tiny bit jiggly.
- Remove from the oven and allow the pie to cool on the tray for about 20 to 30 minutes, then transfer to the fridge and allow to chill completely. I like to put the pie in the fridge on a wire rack to allow air flow underneath too.
- Once cold, cut into slices. Serve with whipped cream or ice cream.
- Store leftovers in an airtight container in the fridge.
Make sure that the pie is totally chilled before you cut into it - this will help you to get super clean slices!
Recipe slightly adapted from 'The Best of Alison Holst'
Keywords: Rhubarb, Pie, Rhubarb Custard Pie, Single crust pie