This pie is typical of the country cooking found throughout the rural South—simple, pure, and rustic.
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
- 3⁄4 tsp. baking powder
- 1 1⁄4 tsp. salt
- 3⁄4 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 1⁄2 cups sugar
- 4 large eggs
- 1 tbsp. 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°. 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.