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Rhubarb Custard Pie
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Description
This is a family staple passed down from my Nana: tart rhubarb sweetened with a light, custard filling. It’s super quick to throw together, and it freezes really well too.
Ingredients
- 2 whole Pie Shells, Unbaked
- 4 cups Rhubarb Pieces, Roughly 1/2" Wide
- 2 whole Eggs
- 1 Tablespoon Milk
- 1-½ cup White Sugar
- ½ cups Cake And Pastry Flour
- 2 Tablespoons Butter, Cut Into Small Pieces
Preparation
Preheat oven to 425℉.
Line a 9″ glass pie plate with pie dough. Fill with rhubarb.
In a medium bowl, lightly whisk the eggs. Add the milk and sugar, whisk to combine. Add the flour, whisk until creamy and uniform. Pour over the rhubarb. Dot with pieces of butter.
Cover with top crust, crimp the edges, and poke a few holes in the top with a knife to let out steam.
Bake for 40 to 50 minutes, until the crust is golden brown.
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