Rhubarb Custard Pie (Pie School)
| Summary | |
|---|---|
| Prep time | 30 min + chilling |
| Cook time | 50-60 min @ 400° |
| Source | Pie School by Kate Lebo (pg 90) |
| Yield / serves | 8-10 servings |
| Rating | (unrated) |
Ingredients
- 1/2 recipe double-crust
- 3 T flour
- 1 c sugar
- 1/2 t ground nutmeg
- pinch of salt
- 2 eggs
- 2 T whole milk
- 1 T unsalted butter, melted
- 3 c (~1 lb) roughly chopped fresh or frozen rhubarb
Preparation
Make the dough and refrigerate it for at least an hour, or overnight. Roll out the bottom crust and place it in a 9-inch pie plate. Tuck the crust into the plate, trim the edges, and fold them into a ridge. Freeze the crust while you prepare the next steps of the recipe.
Preheat the oven to 400°.
In a medium bowl, combine the flour, sugar, nutmeg, and salt. In a small bowl, beat the eggs slightly, add the milk, and whisk to combine. Whisk the eggs into the flour mixture. Pour the butter into the flour-egg mixture in a slow stream, whisking as you go. Fold in the rhubarb. Remove the crust from the freezer. Pour the custard into the crust and smooth the surface with a spoon.
Bake for 50-60 minutes, rotating the pie front to back about halfway through to ensure even baking until the crust is brown and the center remains firm when shaken gently.
Cool on a wire rack for at least an hour. Serve warm or at room temperature. Store leftovers in the refrigerator, tightly wrapped, for up to 3 days.
