This rhubarb cream pie was adapted from my grandmother’s recipe. This was my dad’s favorite pie growing up, and my grandmother used to make two at a time because he loved it so much. This classic, old-fashioned pie features tart and tangy rhubarb with a sweet and creamy custard filling encased in a buttery, flaky pie crust for an easy, decadent dessert. This delicious and beautiful pie has the right balance of flavors and is absolute spring and summer dessert perfection.
Ingredients
Double Pie Crust
2½ cups all-purpose flour
1 Tbsp granulated sugar
1 tsp kosher salt
16 Tbsp unsalted butter, chilled and cubed
4-8 Tbsp ice water
Rhubarb Cream Pie
1½ cups granulated sugar
¼ cup all-purpose flour
1 tsp ground nutmeg
3 large eggs, beaten
1½ Tbsp salted butter, melted and cooled
3½ cups chopped rhubarb
1 large egg, beaten with 1 Tbsp whole milk, for egg wash
Coarse sugar, for garnish
Directions
Double Pie Crust
In a food processor, combine the flour, sugar, and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs (slightly smaller than peas). Continue to pulse the mixture while adding the ice water 1 tablespoon at a time until the dough is crumbly but holds together when squeezed.
Transfer the dough to a lightly floured surface and shape into 2 discs. Wrap each disc with plastic wrap and refrigerate for at least one hour.
Remove one of the chilled dough discs from the refrigerator and let sit at room temperature for 5 minutes.
On a lightly floured work surface, use a rolling pin to roll the dough into a 12-inch circle.
Transfer the dough to a 9-inch pie dish.
Rhubarb Cream Pie
Preheat oven to 450°F.
Add the rhubarb to the bottom of the pie crust.
In a large bowl, whisk together the sugar, flour, and nutmeg. Add in the eggs and butter and whisk until smooth. Pour the mixture over the rhubarb in the pie crust.
Roll out the second dough disc and lay on top of the rhubarb mixture. Use a knife to trim the top and bottom doughs to within ½-inch of the edge of the pie dish. Fold the excess edge of dough underneath itself so it creates a thicker crust. Then crimp the crust using your fingers or a fork. Brush the top of the pie crust with the egg wash and sprinkle with coarse sugar.
Bake the pie at 450°F for 10 minutes, then lower the oven temperature to 350°F and bake for another 35-45 minutes until the top crust is golden and the filling is set. (If the edges start to brown too quickly, cover with foil to prevent overbrowning.)