Rhubarb Custard Pie

 


Rhubarb Custard Pie

Ingredients

For the crust:

All-purpose flour, for work surface

1/2 recipe Basic Pie Dough

For the streusel:

1/3 c. all-purpose flour, spooned and leveled

1 1/2 tbsp. light brown sugar

Pinch freshly grated nutmeg

1/8 tsp. kosher salt

2 tbsp. cold unsalted butter, cut into pieces

For the filling:

3/4 c. granulated sugar

3 tbsp. all-purpose flour

1/4 tsp. kosher salt

1 c. sour cream, at room temperature

1/3 c. heavy cream, at room temperature

4 large egg yolks, at room temperature

1 tsp. pure vanilla extract

1 tsp. grated lemon zest

2 c. chopped fresh rhubarb (9 ounces) or 3 3/4 cups frozen chopped rhubarb, thawed

Directions

Step 1Make crust: Preheat oven to 375°F with racks in bottom and middle positions. Line a rimmed baking sheet with aluminum foil. On a lightly floured work surface, roll dough to a 12-inch circle. Fit in the bottom and up the sides of a 9-inch pie plate. Trim excess to 1 inch, fold edges under, and crimp. Prick bottom and sides of piecrust several times with a fork. Freeze 20 minutes. Line piecrust with aluminum foil or parchment paper, and fill with pie weights, rice, or dried beans, pressing all the way to the edge. 

Step 2Place piecrust on a prepared baking sheet. Bake, on the bottom rack, 20 minutes. Carefully remove foil and pie weights. Bake until edges are light golden brown and bottom of crust is dry, 5 to 10 minutes. Cool completely on a wire rack. 

Step 3Make streusel: Meanwhile, stir together flour, brown sugar, nutmeg, and salt in a bowl. Add butter and rub into the dry ingredients with your fingers until butter is fully incorporated and mixture is the texture of wet sand. Cover and chill at least 30 minutes and up to 2 days. 

Step 4Make filling and assemble: Reduce oven temperature to 350°F. Whisk together sugar, flour, and salt in a bowl. Add sour cream, heavy cream, egg yolks, vanilla, and lemon zest and whisk until combined. 

Step 5Reserve 1/4 cup rhubarb. Arrange remaining rhubarb in a single layer in bottom of crust. Top with custard and reserved rhubarb. Bake, on middle rack, 25 minutes. Remove pie from oven and top with streusel. Shield edges of pie with foil. Bake until filling is set but center is still jiggly, 25 to 30 minutes. Cool to room temperature on a wire rack, about 2 hours. Chill at least 3 hours before serving.

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