See the Recipe. Laurie Smith

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

Rhubarb Custard Pie Rhubarb Custard Pie
Made with early spring rhubarb and a smooth, delicate custard, this pie is a real winner.
Yield: makes One 9-inch pie

For the Pastry Crust

  • 2 cups all-purpose flour
  • 34 tsp. baking powder
  • 1 14 tsp. salt
  • 34 cup chilled lard or Crisco, or a combination of 1⁄4 cup Crisco and 1⁄2 cup unsalted butter

For the Filling

  • 2 cups thinly sliced rhubarb
  • 1 12 cups sugar
  • 4 large eggs
  • 1 tbsp. heavy cream


  1. 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.
  2. Preheat oven to 350°. On a well-floured surface, roll dough into a 9″ circle. Press into pie pan and bake 15 minutes.
  3. 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.
  4. To make custard, beat eggs with cream and remaining 1⁄2 cup sugar. Stir in rhubarb juice.
  5. Scatter rhubarb in crust and pour in custard. Bake until custard is set but loose, about 30 minutes. Do not overbake.