Rhubarb Custard Pie

I fell in love with this pie the first time I made it! This pie is so simple to make–and really delicious. Using a pre-made pie crust makes it even easier. Receipe from Saveur Magazine March/April 1995

Difficulty: Easy

Servings: 6

Prep Time: 60 min   Cook Time: 30  

Ingredients

Pastry:
2 cups all-purpose flour
3/4 teaspoon baking powder
1 1/4 teaspoon salt
3/4 cup chilled lard or Crisco
or combination 1/4 cup Crisco and 1/2 cup butter
1/4 cup ice water

Filling:
2 cups thinly sliced rhubarb
1 1/2 cups of sugar
4 large eggs
1 tablespoon of heavy cream

Directions

Pastry:
1. In a medium bowl, combine dry indgreients. Cut in fat until mixture resembles a coarse meal. With a fork, stir in 1/4 cup ice water, 1 tbsp. at a time, until dough barely holds together. Add 1 or 2 tbsp. more if dough is still dry. Knead 3 times and gather into a ball. Wrap in plastic and refrigerate at least 1 hour.

2. Preheat oven to 350 degrees. On a well floured surface roll dough into a 9 inch circle. Press into pie pan and bake for 15 minutes.

Filling:
3. In a medium bowl, toss the rhubarb with 1 cup sugar. Let sit until fruit has released its juices, about 1 hour. Strain, reserving juice.

4. To make custard, beat eggs with cream and remaining sugar. Stir in rhubarb juice.

5. Scatter rhubarb on crust and pour in custard. Bake until custard is set, but still loose, about 30 minutes. Do NOT overbake.

Categories: Crusts, Old-Fashioned, Pies, Potluck

Submitted by: mafong on April 30, 2012