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Classic Rhubarb Custard Pie Recipe Easy Homemade Flaky Butter Crust

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A simple and delicious rhubarb custard pie featuring a flaky butter crust that balances tart rhubarb with creamy custard, perfect for spring and summer.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • 6–8 tbsp ice-cold water
  • 4 cups (about 500g) fresh rhubarb, chopped into ½-inch pieces
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp pure vanilla extract
  • ¼ tsp ground nutmeg (optional)

Instructions

  1. In a large bowl, combine 2 ½ cups flour and 1 tsp salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
  2. Sprinkle 6 tablespoons of ice-cold water over the mixture. Gently stir with a fork to bring the dough together. If it’s too dry, add more water, one tablespoon at a time, until the dough just holds together when pressed.
  3. Shape the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Combine 4 cups chopped rhubarb and 1 ½ cups sugar in a bowl. Let it sit for 15 minutes to macerate, then drain off excess liquid.
  5. In a separate bowl, whisk together 3 eggs, 1 cup whole milk, ½ cup heavy cream, 2 tablespoons flour, 1 teaspoon vanilla, and ¼ teaspoon nutmeg until smooth and slightly frothy.
  6. On a lightly floured surface, roll out one dough disc to fit a 9-inch pie dish, leaving about a 1-inch overhang. Transfer it to the dish and gently press it in.
  7. Spread the drained rhubarb evenly over the crust. Slowly pour the custard mixture on top, filling the pie dish without overflowing.
  8. Roll out the second dough disc for the top crust. Cover fully, cut slits for venting, or create a lattice. Seal the edges by pinching or crimping, and trim the excess dough. Optionally, brush the top with an egg wash (1 beaten egg with 1 tbsp water) for a golden finish.
  9. Place the pie on the middle rack of a preheated oven at 375°F (190°C). Bake for 50-60 minutes or until the crust is golden and the custard is set but still slightly jiggly in the center. If the crust edges brown too quickly, cover them loosely with foil halfway through baking.
  10. Let the pie cool on a rack for at least 2 hours to allow the custard to firm up for clean slices.

Notes

Keep all ingredients cold to ensure a flaky crust. Drain rhubarb well to avoid soggy crust. Use a pie shield or foil to protect crust edges from overbrowning. Let pie cool completely before slicing for clean cuts. Dough can be made ahead and chilled up to 2 days or frozen.

Nutrition

Keywords: rhubarb pie, custard pie, flaky butter crust, spring dessert, easy pie recipe, homemade pie, rhubarb custard pie

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