Recipe by Kim Shattuck
"A delicious combination of rhubarb and custard. You won't stop at just one piece!"
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2 1/2 cups
3 1/2 tablespoons
1 1/2 cups
This pie is as good cold as it is warm. Instead of a two crust pie, I made it a single crust and made a tent of foil for over the top. Half way through the baking I removed it. It is a good thing I made two, my family of men enjoyed them both. Perfect summer pie.
This pie was good, but what really impressed me and everyone else was the pastry itself. I have NEVER been able to make good flakey crusts, and this one was excellent! Made according to direction, the crust was very wet, but when I rolled it out on lots of flour, it turned out perfectly! I have kept this crust recipe and now use it for all of my pies.
I had misplaced my recipe, which was my grandmother's, from the 1930s. How delighted to find it here, as my daughter just asked for it. I often just make the filling as a pudding, and we all really have enjoyed it for decades.
I used this crust recipe for anothe pie. Pie tasted delish, crust did stick to the bottom of the pie plate but that could be my error in greasing the plate I suppose. Had no complaints on the pie or the crust so it's a thumbs up from us!
Fantastic! I used half sour cream and half plain yogurt to cut the fat down. I served this cold out of the fridge with sweetened heavy cream. My husband hates rhubarb. But he really liked this pie!
I only used the recipe for making a pie crust for a different sort of pie - it was wonderful! I had no experience making pies, but it turned out lovely.
This pie is awesome. What really makes it is the crust. I have been trying for years to make my grandma's pie crust... Now, I think I've got it! I made a blueberry and mixed berry pie with this crust and they were awesome too.
This pie tastes very orange juicy. Even though you only use 1/4 cup, the flavor is powerful. I would use less next time. However, this is THEE best pie crust EVER!!! I will use this pie crust recipe over and over and over!! Soooo good!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Custard Pie VI
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 530
** Calories from Fat: 227
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