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Classic Rhubarb Custard Pie Recipe Easy Homemade Buttery Lattice Crust

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A classic rhubarb custard pie featuring a flaky buttery lattice crust that balances tart rhubarb with smooth custard, perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 cup (227g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (optional)
  • ½ teaspoon salt
  • 6 to 8 tablespoons ice water, chilled
  • 1 teaspoon apple cider vinegar
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons (16g) all-purpose flour
  • ¼ teaspoon salt

Instructions

  1. In a large bowl, combine 2 ½ cups (320g) all-purpose flour, 1 tablespoon sugar, and ½ teaspoon salt. Add 1 cup (227g) cold, cubed unsalted butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  2. Drizzle 6 tablespoons of ice water and 1 teaspoon apple cider vinegar over the flour mixture. Gently mix with a fork, adding up to 2 more tablespoons water if needed, until the dough just starts to come together. Avoid overmixing. Divide the dough into two discs, wrap with plastic, and chill for at least 30 minutes.
  3. While dough chills, chop 4 cups rhubarb into 1-inch pieces. In a bowl, whisk together ¾ cup sugar, 3 large eggs, 1 cup whole milk, 2 tablespoons flour, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth. Fold in rhubarb pieces and set aside.
  4. On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing it into the edges. Trim excess dough leaving about a ½-inch overhang.
  5. Pour the rhubarb custard mixture into the crust, spreading evenly.
  6. Roll out the second dough disc to about 12 inches. Cut into ½-inch wide strips. Lay half the strips parallel across the pie, spaced about ½ inch apart. Fold back every other strip and lay one strip perpendicular, then unfold the folded strips over it. Continue weaving until lattice is complete. Trim and crimp edges with the bottom crust.
  7. Preheat oven to 375°F (190°C). Place pie on a baking sheet and bake for 50-60 minutes or until crust is golden and custard is set (slight jiggle in center is okay). If crust edges brown too quickly, tent with foil.
  8. Let the pie cool on a rack for at least 2 hours before slicing to allow the custard to fully set and flavors to meld.

Notes

Keep butter and water cold to ensure a flaky crust. Chill dough for at least 30 minutes before rolling. Watch crust edges during baking and tent with foil if browning too fast. Let pie cool completely before slicing for best custard set. Use fresh rhubarb if possible; if using frozen, thaw and drain well. Lattice weaving can be rustic; perfection is not required.

Nutrition

Keywords: rhubarb pie, custard pie, lattice crust, spring dessert, homemade pie, buttery crust, easy pie recipe

Find it online: https://evabake.com/classic-rhubarb-custard-pie-recipe-easy-homemade-buttery-lattice-crust/