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Rhubard Custard Pie

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 recipe Flaky pie Crust chilled
  • 1 lb rhubarb cut into 1-inch pieces
  • cup sugar
  • 2 eggs
  • ½ tsp salt
  • Zest of 1 lemon
  • Juice of half a lemon 1-2 tsp
  • 1 tbs bourbon
  • 1 cup flour
  • cup sugar
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 stick butter
  • 1 tsp bourbon

Instructions

  1. GREASE a 9-inch pie pan. Roll out the pie dough so that it's approximately an inch bigger than the pie pan on all sides. Transfer the dough to the pie pan (it's easier to do this by folding the dough into fourths, lining it up so it's centered in the pan, and then unfolding it). Roll up any excess pie dough to create a lip on the edge of the pie pan. Use your thumb to crimp the edges of the dough all around the pie pan (or just leave it tall). Put the crust aside while you prepare the sugar.
  2. COMBINE sugar and lemon zest with your fingers to distribute lemon oil into the sugar (this small steps makes a difference in evenly distributing the lemon flavor).
  3. WHISK lemon sugar and eggs thoroughly in a medium bowl to combine well. The better you whisk, the smoother the custard will be at the end. Add the lemon juice, salt, and bourbon and whisk to combine. Then fold in the chopped rhubarb. Set the mixture aside.
  4. COMBINE flour, sugar, cinnamon, baking powder, and salt in a separate bowl. Add the butter and work it together with your fingers until the butter is the size of peas and well mixed into the flour. Add the bourbon and mix well until it forms a crumbly dough. Break up any large pieces of crumb or butter that come up and then set the bowl aside.
  5. POUR the rhubarb and custard mixture into the prepared pie shell and use a spatula to evenly distribute the rhubarb pieces. Sprinkle the crumb mixture over top, making sure it goes right up to the pie crust.
  6. BAKE for 30-40 minutes, until the crust is browned and the custard mixture is bubbling under the crumb. Check it after 20 minutes to see if the crust is burning, and if so, cover the edges with a piece of foil to protect it.
  7. REMOVE the pie from the oven and let it cool at least 20 minutes before serving.

Recipe Notes

This pie is best warm or at room temperature. You can also make this pie a day in advance and keep it in the fridge overnight. Reheat it at 200 degrees for about 15 minutes.