Rhubarb Custard Pie VI Recipe - Allrecipes.com
Rhubarb Custard Pie VI Recipe

Rhubarb Custard Pie VI

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"A delicious combination of rhubarb and custard. You won't stop at just one piece!"

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch pie Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan.
  3. To Make Filling: In a large bowl, beat remaining eggs until thick and light. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb. Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell.
  4. Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).Continue baking the pie at this temperature for 35 more minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Aug 29, 2002

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.

Sep 15, 2002

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.


15 Ratings

Jun 29, 2008

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.

Jun 01, 2008

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!

Jun 15, 2009

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!

Jun 12, 2007

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.

Jun 01, 2010

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.

Apr 24, 2011

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!


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  • Calories
  • 530 kcal
  • 26%
  • Carbohydrates
  • 72 g
  • 23%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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