Rhubarb Custard Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh rhubarb, cut into 2cm pieces</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp plain flour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar (for sprinkling)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry blender (or food processor)</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining (these butter pockets will create flaky layers during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with lemon juice, then drizzle over the flour mixture, 1 tablespoon at a time, mixing with a fork until the dough just holds together when pinched. Be careful not to overwork or add too much water – the dough should be moist but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust and a smaller portion for the lattice top. Form each into a disk, wrap in cling film, and refrigerate for at least 1 hour or up to overnight. Cold dough is essential for a flaky crust as it prevents butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F) and place a baking sheet on the middle rack to heat up. This will help cook the bottom crust properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the larger disk of dough into a circle about 3mm thick and approximately 30cm in diameter. Carefully transfer to your pie dish, gently pressing into the corners without stretching. Trim the edges leaving a 2cm overhang. Return to the refrigerator while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, toss the rhubarb pieces with sugar, flour, salt, and nutmeg until evenly coated. The flour will help thicken the juices released from the rhubarb during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the custard, whisk eggs in a medium bowl until lightly beaten. Add double cream, milk, sugar, and vanilla extract, whisking until smooth and well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the rhubarb mixture in the chilled pie shell, spreading it evenly. Slowly pour the custard mixture over the rhubarb. The custard should come up just below the rim of the crust – you may not need all of it depending on your pie dish depth.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the remaining dough to 3mm thickness and cut into 2cm strips for a lattice top. Arrange half the strips across the pie, then weave the remaining strips perpendicular to create a lattice pattern. Trim and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the lattice with beaten egg and sprinkle with coarse sugar for a beautiful golden shine and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 190°C. Then reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the custard is just set with a slight wobble in the center. If the edges brown too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This cooling period is crucial as it allows the custard to fully set – cutting too early will result in a runny filling. The pie is delicious served at room temperature or lightly chilled, perhaps with a dollop of lightly whipped cream or vanilla ice cream.</li></ol>