Mom’s Rhubarb Custard Pie

Mom’s Rhubarb Custard Pie

By Chef Thomas Schmidt

Pie Dough

  • ½ cup unsalted butter
  • 1 ¼ cup flour
  • ½ tsp salt
  • 1-4 tbsp ice water

Rhubarb Custard Filling

  • 3 cups rhubarb, ½” dice (about 1 lb untrimmed)
  • 1 ¼ cup sugar
  • 3 farm eggs
  • 1 cup heavy cream
  • 3 tbsp flour
  • 2 tsp star anise, freshly ground

Preheat oven to 400°, preferably a convection oven. Dice butter and freeze.  Put flour, salt and chilled butter in food processor. Pulse until it forms large crumbs. Add 2 tbsp ice water. Pulse 20 seconds until dough forms a ball. If the dough is too dry, add more water, a small amount at a time. When a ball has formed, remove from food processor, wrap in plastic wrap and place it in the refrigerator to cool for at least a ½ hour. Roll out dough into a 12” circle, about ¼” thick, and then lay out the dough in a 9” pie pan, crimping the edges. Cool in the refrigerator for another ½ hour. In the meantime, chop the rhubarb.

Place rhubarb into the unbaked pie shell. Beat eggs lightly, add flour and mix until there are no lumps. Add cream, sugar and cinnamon. Mix well and pour over the rhubarb. Bake for 10 minutes, turn oven down to 350°, and bake about 40 minutes more. Pie should be set and lightly brown on the top. Enjoy!