By request, the rhubarb custard pie recipe.

May 088

Yep, that’s it. “Austin” is my grandfather, and this truly is his favorite pie. Where my grandmother noted “I used less” next to sugar, she really meant it. I use 1 cup, not two; you can adjust as needed. My grandfather does prefer the 2-cup version, but I like my rhubarb dishes on the tart side. I also add a little more nutmeg than the recipe calls for. (If you have a small assistant, keep an eye on the nutmeg!)


     Fill a pastry-line 9″ pie pan with the following:

     Beat slightly:  3 eggs

     Add:  2 2/3 T milk

     Mix together:  2 c sugar (I use less); 4 T flour; 3/4 tsp nutmeg

     Add:  4 c chopped rhubarb

     Dot filling with 1 T butter. Cover with lattice top crust. Bake until nicely browned, 50-60 minutes at 400 degrees. 


If you have a favorite pie crust that you buy, go right ahead and use it. If you prefer to make your own, here’s the recipe I use:

Blend 2 1/2 cups flour, 1 tbsp sugar, and 1 tsp salt in a stand mixer fitted with a paddle blade. Add 2 sticks of unsalted butter, chilled and cut into 1-inch pieces. Mix until butter is cut into 1/4″ lumps. Add, one tablespoon at a time, 7 tablespoons ice water. Blend until the dough just sticks together. Gather into a ball, divide into two pieces, and flatten into disks. Wrap the disks in plastic and chill 20-30 minutes. After chillling, roll each disk out on a floured surface until it’s about 13″ around. Transfer one disk to the pie plate, fill the pie, and then top with the second disk. Press the edges of the crust together. For a prettier crust, crimp the edges and prick holes or slits in the top of the pie. Brush with a mix of 1 egg yolk and 1 teaspoon cream. (I never get around to doing this, but it does look very nice all browned up.)

May 092