Hi there! Looks like your web browser is out of date.

We’ve designed this site to be compatible with modern web browsers and encourage you to update.

Update your browser now

Grandma’s Rhubarb Custard Pie Recipe

Description

A great pie recipe from Lorraine Gingrich from our 2013 Rhubarb Festival! This won 2nd place in the pie division!

Ingredients

  • Crust:
  • 1 cup plus 2 Tbs. all-purpose flour, plus more for dusting
  • ½ tsp. salt
  • 1/3 cup cold vegetable shortening
  • Filling:
  • 3 cups dice Rhubarb
  • 1 cup plus 3 Tbs. granulated sugar
  • 1 Tbs. butter
  • 3 Tbs. all-purpose flour
  • 2 large eggs
  • 1 tsp. coconut extract

Instructions

To prepare crust: Preheat oven to 375° F. In medium bowl, with fork, mix flour, salt, shortening and 2 Tbs. cold water just until dough begins to form. On work surface, knead 2 to 3 times until dough comes together. Shape into ball; dust lightly with flour. With rolling pin, roll between 2 sheets waxed paper to 12 inches round. Ease dough into 9-inch pie plate; crimp edge as desired. Chill until ready to use.

To prepare filling: Toss Rhubarb with 3 Tbs. sugar; let stand 5 minutes. In blender, place butter, flour, eggs, and remaining 1 cup sugar; blend until smooth. Stir egg mixture into rhubarb mixture; pour into pie crust. Bake 55 minutes or until filling has set and top is golden. Cool on wire rack. Chill at least one hour before serving.


Show All Recipes