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Ruby Rhubarb Custard Pie

June 6, 2014
by Cornelia Emlen
Serves: 8
No spring is complete without this fabulous pie: tart and sweet and custardy all at the same time. Beautiful to behold (and of course, to eat).
  • 1 bottom pie crust (try the recipe here or purchase your favorite pie shell)
  • 4 cups diced rhubarb (or 3 cups rhubarb and 1 cup strawberries)
  • 1 ½ cups sugar
  • 3 egg yolks
  • egg white for sealing bottom crust
  • ½ cup flour
  • 3 Tbsp of milk or cream
  • ½ tsp or more of nutmeg
  • Heavy cream (for whipping)
Farmers To You Ingredients:
Other Fresh or Pantry Ingredients:
  • sugar
  • nutmeg
  1. Prepare and chill 9” pie crust (see separate recipe)
  2. Preheat oven to 400 degrees.
  3. Combine sugar, egg yolks, flour, milk and nutmeg and beat until smooth. Save the egg white.
  4. Pour the egg white into your prepared pie crust and swirl it around so that it lightly coats the crust. Remove the excess and remember, you can always use leftover egg whites for other recipes.
  5. Fill the crust with chopped rhubarb (or rhubarb and strawberries).
  6. Next spread the egg and sugar mixture evenly over the top of the rhubarb with a knife.
  7. Bake for 20 minutes in the preheated 400 degree oven, then reduce heat to 350 degrees and bake for an additional 20 minutes. Let cool and then serve with freshly whipped cream.



Foolproof and Flakey Pie Crust (adapted from Cooks Illustrated)  
This is a go-to crust for both sweet pies and savory quiches. Double the recipe and make extra crusts at the same time so that you have a couple on hand when you need one. Makes 2 crusts.
  • 2 ½ cups all purpose flour
  • 1 tsp salt
  • 2 Tbsp sugar
  • 12 Tbsp cold unsalted butter (1 ½ sticks), cut into ¼ inch pieces
  • ½ cup cold, organic, vegetable shortening/spread divided into 4 pieces
  • ¼ cup cold vodka
  • ¼ cup ice water
Farmers To You Ingredients:
Other Fresh or Pantry Ingredients:
  • sugar
  • salt
  • organic vegetable shortening/spread
  • vodka
  1. In a food processor, combine 1 ½ cups of flour, salt, and sugar. Pulse several times to mix. (You can also make this crust successfully in a mixer or by hand in a large bowl.)
  2. Add butter and shortening and process until the dough just begins to collect in uneven clumps, approx. 15 seconds. (Using all butter works too.)
  3. Scrape the bowl with a rubber spatula and redistribute it evenly around the blade of the processor. Add remaining flour and pulse 4 – 6 times or until flour is evenly distributed throughout.
  4. Transfer dough to a medium sized bowl. Sprinkle with vodka and water. (Don’t worry, the vodka cooks off, but makes the dough easy to work with while staying light and flaky.) Mix the dough and liquid with a folding motion, pressing down on the dough until it is slightly tacky and sticks together.
  5. Divide the dough into 2 evenly sized balls. Flatten each into a 4 inch disc then wrap each with plastic wrap and refrigerate for at least 45 minutes.
  6. When chilled, roll out onto a floured counter until each round measures about 12 inch circle. Place in a 9” pie pan, and crimp the edges (see video instructions: https://www.youtube.com/watch?v=ZcQGja6jpbE ) Chill until ready to use.