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Rhubarb Custard Pie
Prep Time: 30 mins
Cook Time: 1 hr
Ingredients
Pie Crust
- 2 1⁄2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup cold butter, diced in cubes
- 1⁄2 cup ice water, Plus one or two more if dough is to dry
Pie Filling
- 8 cups rhubarb, diced
- 1⁄4 cup all-purpose flour
- 2 cups white sugar
- 3 large eggs
- Pinch of salt
Directions
Preheat the oven to 400 degrees.
- In a blow, mix pie filling together and set aside.
- In a food processor, mix flour, salt, sugar, butter.
- Pulse mixture until butter is the size of peas.
- Slowly pour water and vodka into the food processor while pulsing just until combined.
- Divide dough into two equal balls, wrap in plastic wrap and chill for 30 minutes.
- Roll dough out and place the bottom crust into a 9-inch pie pan.
- Fill the pie with pie filling and top with top crust.
- Crimp edges, cut vent holes, and place into the oven covered with foil and bake for 30 minutes.
- Turn the oven down to 350 degrees F, remove foil, and bake for an additional hour or until hours or until bubbly and golden brown.
- Allow pie to cool completely before serving.
Notes
If the top crust is browning to quickly place foil back over the pie until the pie is done baking.