Rhubarb Custard Pie

“This pie is typical of the country cooking found throughout the rural South—simple, pure, and rustic.”


2 cups all-purpose flour
3/4 teaspoons baking powder
1 1/4 teaspoons salt
3/4 cup chilled lard or Crisco, or a combination of 1/4 cup Crisco and 1/2 cup unsalted butter

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


For the pastry:
In a medium bowl, combine flour, baking powder, and salt. Using a pastry cutter or two knives, cut in lard 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 water if dough is still dry. Knead 3 times and gather into a ball. Wrap in plastic and refrigerate at least 1 hour.

Preheat oven to 350°F. On a well-floured surface, roll dough into a 9″ circle. Press into pie pan and bake 15 minutes.

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

To make custard, beat eggs with cream and remaining 1/2 cup sugar. Stir in rhubarb juice.

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

SOURCE: Saveur

Print Friendly, PDF & Email