Grandma's Rhubarb Custard Pie
Hi and Welcome to our website!
We are so excited to bring to you a viewers family recipe belonging to their grandma, mom and aunt, this is a must try recipe and one you will keep in your favourites to make every season. Before we start telling you about this delicious recipe we will like to thank the viewers family from Corner Brook Newfoundland and Labrador for sharing their family recipe with us.
I'm using fresh rhubarb but you can use frozen rhubarb, after you cut the rhubarb up in small pieces let it thaw and drain off the liquid.
Before you start mixing the filling ingredients together make the pastry, it was suggested by the viewer to make the pastry the day before and keep in the fridge. After remove and let come to room temperature before rolling it out. If you can't wait that long, make it first and put in the fridge for a hour or so and then cut in four pieces and roll out separately.
This pastry recipe makes 4 pie crust, you need two for this recipe and I will show you how to roll and wrap to freeze two pastries for another time.
Thank you for reading our blog and please continue on to the recipe and don't forget to watch our short video tutorial before you go. I will share a link to our cookbooks https://www.bonitaskitchen.com/cookbook
Ingredients
- Rhubarb - 3 cups
- Egg - 1 large
- Sugar - 1 cup
- Flour - 2 tbsp
- Mom's Pastry Crust:
- All-purpose flour - 5 cups
- Brown sugar - 1 tbsp
- Baking soda - 1 tsp
- Salt - 1 tsp
- Lard, tender flake - 2 cups
- Egg - 1 large
- Vinegar - 1 tbsp
- Water - 1 cup
Instructions
Method Filling:
In a bowl combine egg, sugar and flour whisk together.
Then add diced rhubarb and fold together, after make a homemade pastry, see TWO recipe below.
Pre-heat oven to 350ºF and after pie crust is made pinch sides together, place pastry in pan and bake for 10 minutes when ready pour all rhubarb filling on top then add strips of pastry “ Grandma always use strips”
set timer to 30 to 45 minutes depending on your oven. Pan crust may shrink a little but after you add the strips it will fill in the crust.
“ Use cookies sheet with foil under pan for dripping”
When baked remove from oven and let cool before cutting pie, serve with thick cream or ice cream.
Viewers Moms Pastry Crust
Method:
Mix together flour, baking soda, brown sugar and salt, then cut lard in cubes and add to dry ingredients.
Blend all ingredients together with hand, mixer or pastry cutter, until all combined.
In a one cup measuring cup add egg and vinegar and mix together and top with water to make one cup.
Add liquid to flour mixture and continue blending together with hand, mixer until it forms a ball. “ Add more flour or water if needed”
Cover in clear wrap and put in fridge to cool lard, chill overnight of for a few hours.
When ready remove from fridge bring to room temperature and cut in four equal pieces, makes four pie crust.
Roll out on counter top with a dusting of flour, place one pastry in oiled pie pan and roll the others.
Cut one in strips for the top of pie, the other two place on a sheet of parchment paper and a piece of clear wrap, roll pastry in parchment paper and wrap in clear wrap to freeze for later use. “ Viewers Mom made this pastry for over 60 to 70 years”
Bonita’s Kitchen Pastry Crust
2 Cup all-purpose flour, extra for rolling 1/2 Cup Cold Butter
1/2 Tsp salt 1/4 to 1/2 Cup cold water
1 Parchment paper
Mix flour, butter ( chop in pieces) and salt together in bowl mix with your hand or food processor when mixed add water mix until it shapes into a ball then remove from bowl/mixer.
Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces then put your pastry ball on top of it then roll until all even.
Allergens
We hope you are still enjoying our viewers family recipe for Grandma’s Rhubarb Custard Pie, please continue on to more food photos.
Part baking the pie crust first will help seal the crust before adding rhubarb filling, then add pastry strips ” Just like Grandma would do” and continue baking for the remainder of time.
Thank you to each and everyone for stopping by and enjoying our viewers family recipe with us today, this is a recipe that can be made in season or out. Please leave us a message letting us know what you think, so from our kitchen to yours, stay safe and enjoy. Bonita, RMHussey Productions and Team.
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Looks Delicious ? ????
Thank you Jean! Enjoy Bonita
Will frozen rhubarb work?
Hi Robert: Thank you for your message and for stopping by, yes you can use frozen rhubarb. But let them thaw first drain the water and then follow the recipe, enjoy to the fullest. 🙂 Bonita