Custard Rhubarb Pie
From mystic_river1 16 years agoIngredients
- Crust shopping list
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- 1 cup all-purpose flour shopping list
- 1 tablespoon sugar shopping list
- 1/8 teaspoon salt shopping list
- 1 tablespoon butter shopping list
- 3 tablespoons canola oil shopping list
- 1-2 tablespoons ice water shopping list
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- Filling shopping list
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- 3/4 cup sugar shopping list
- 1 tablespoon butter, softened shopping list
- 1 large egg shopping list
- 2 large egg whites shopping list
- 1/4 cup nonfat milk shopping list
- 1 teaspoon vanilla extract shopping list
- 1 1/2 pounds rhubarb, trimmed and cut into 1/4-inch pieces (5 cups) shopping list
- 2 tablespoons all-purpose flour shopping list
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- Meringue shopping list
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- 3 large egg whites shopping list
- 1/4 teaspoon cream of tartar shopping list
- 1/2 cup sugar shopping list
How to make it
- COOLING TIME 1 HR
- To make crust:
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- Set oven rack at lowest level; preheat to 375°F. Coat a 9-inch glass pie plate with cooking spray. Stir together 1 cup flour, 1 tablespoon sugar and salt in a medium bowl. Melt 1 tablespoon butter in a small saucepan over low heat, swirling it in the pan until light brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil.
- Slowly stir the butter-oil mixture into the flour with a fork until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk.
- Place two sheets of plastic wrap overlapping by 2 inches on the work surface. Place pastry in the center and cover with two more overlapping sheets of plastic wrap. Roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over the prepared pie plate. Carefully peel away the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.
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- To make filling:
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- Beat together 3/4 cup sugar and 1 tablespoon butter in a medium bowl until fluffy. Beat in egg, 2 egg whites, milk and vanilla until well blended. Toss rhubarb and 2 tablespoons flour in another bowl. Stir the rhubarb into the egg mixture. Turn the filling into the crust-lined pan, spreading evenly. Bake until the filling is firm, about 1 1/4 hours. Let cool to room temperature before adding meringue.
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- To make meringue:
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- Position rack in the center of the oven; preheat to 375°F. Beat 3 egg whites in a large mixing bowl with an electric mixer on medium speed until frothy. Add cream of tartar and beat on high speed just until soft peaks form. While continuing to beat egg whites, gradually add 1/2 cup sugar. Beat until stiff and glossy.. Spread the meringue over the pie filling, making sure that it touches the edge of the crust all the way around. Bake until the top is lightly browned, 12 to 15 minutes. Let cool on a rack for 1 hour before serving.
People Who Like This Dish 4
- dottiet Woodward, OK
- ahmed1 Cairo, EG
- linnyaz Gilbert, AZ
- juliecake Bluffdale, UT
- mishi FL
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
Hi there Mystic. My Mom makes a pie very similar to this recipe and it is always sooooooooo darn good. Her recipe is filed in her own personal memory bank but now I have my own and I can prepare it for her. She'll be very surprised! Thank you.
mishi in loved it -
Wowww!! I will make it using strawberries as I will not find Ruhbarb here in Cairo..
ahmed1 in Cairo loved it -
Magnifique! But then you knew I'd just love this! Thanks dear for sharing! j
juliecake in Bluffdale loved it
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