See the Recipe. Laurie Smith
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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

Instructions

  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.

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