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Tender Rhubarb Custard Pie with Flaky Butter Crust

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A deliciously tender rhubarb custard pie featuring a silky smooth custard and a flaky, buttery crust. Perfect for spring and summer gatherings, this pie balances tart rhubarb with creamy custard in a golden, flaky crust.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 g), sifted
  • 1/2 cup cold unsalted butter (113 g), cut into small cubes (recommend Kerrygold)
  • 1 tablespoon granulated sugar (for crust)
  • 1/4 teaspoon salt (for crust)
  • 3 to 4 tablespoons ice-cold water
  • 3 cups fresh rhubarb stalks, chopped into 1/2-inch pieces
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar (150 g), adjust if rhubarb is very tart
  • 1 cup whole milk (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour (adds structure to custard)
  • Pinch of salt (for custard)

Instructions

  1. Prepare the crust: Combine flour, sugar, and salt in a large bowl. Add cold butter cubes and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Add ice water: Sprinkle 3 tablespoons ice-cold water over mixture and gently mix with a fork until dough just starts to come together. Add 4th tablespoon if needed. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Preheat oven to 375°F (190°C).
  4. Roll out dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, trim edges leaving a 1-inch overhang, fold edges under and crimp or flute. Chill crust in fridge while preparing filling.
  5. Prepare filling: Chop rhubarb into 1/2-inch pieces. In a medium bowl, whisk eggs, sugar, flour, salt, milk, cream, and vanilla extract until smooth.
  6. Assemble pie: Spread chopped rhubarb evenly over chilled crust. Pour custard mixture slowly over rhubarb, allowing it to settle without overflowing.
  7. Bake pie on middle rack for 45 to 50 minutes until custard is set around edges but slightly wobbly in center. A toothpick inserted near center should come out clean with a few moist crumbs.
  8. Cool pie completely on a wire rack for at least 2 hours before serving to allow custard to fully set.

Notes

Keep butter cold to ensure flaky crust. Do not overmix dough to avoid tough crust. Chill dough twice: before rolling and after fitting in pie dish to prevent shrinkage. Cover crust edges with foil if browning too fast. Custard should be slightly wobbly when done and will firm as it cools. Use fresh rhubarb for best flavor. Variations include adding berries, using gluten-free crust, or dairy-free milk alternatives.

Nutrition

Keywords: rhubarb pie, custard pie, flaky butter crust, spring dessert, homemade pie, rhubarb custard, easy pie recipe

Find it online: https://elaraeats.com/tender-rhubarb-custard-pie-recipe-easy-homemade-flaky-butter-crust-tutorial/