Print

Classic Rhubarb Custard Pie with Flaky Lard Crust

classic rhubarb custard pie - featured image
Print Recipe

A nostalgic dessert featuring a perfect balance of tart rhubarb and smooth custard, wrapped in a flaky, tender lard crust that melts in your mouth.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 cup (225g) cold lard, cut into small cubes
  • 6 to 8 tablespoons (90–120 ml) ice-cold water
  • 1 teaspoon salt (for crust)
  • 4 cups (about 500g) fresh rhubarb stalks, chopped into ½-inch pieces
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt (for filling)
  • 2 tablespoons (16g) cornstarch

Instructions

  1. In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt.
  2. Add 1 cup cold lard cubes. Using a pastry cutter or fingertips, cut the lard into the flour until mixture resembles coarse pea-sized crumbs.
  3. Sprinkle 6 tablespoons ice-cold water over the mixture. Gently mix with a fork, adding more water one tablespoon at a time if needed, until dough just comes together.
  4. Wrap dough in plastic and chill for at least 30 minutes.
  5. While dough chills, chop rhubarb into ½-inch pieces.
  6. In a medium bowl, whisk together sugar, eggs, milk, vanilla extract, ¼ teaspoon salt, and cornstarch until smooth.
  7. Stir in chopped rhubarb gently.
  8. On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick.
  9. Transfer dough to a 9-inch pie dish, trim excess leaving about 1-inch overhang, fold edges under and crimp.
  10. Pour rhubarb custard filling into crust, smoothing the top.
  11. Place pie on a baking sheet and bake at 375°F (190°C) for 50-60 minutes until custard is set but slightly jiggly in the center.
  12. Let pie cool completely on a wire rack before slicing. Refrigerate if not serving immediately.

Notes

Keep lard and water cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Cover crust edges with foil if browning too quickly. Let pie cool completely before slicing for clean cuts. Adjust sugar to balance rhubarb tartness. Use an oven thermometer for accurate baking temperature.

Nutrition

Keywords: rhubarb custard pie, flaky lard crust, classic pie recipe, homemade pie, spring dessert, tart and sweet pie

Find it online: https://freshforkful.com/classic-rhubarb-custard-pie-recipe-easy-homemade-flaky-lard-crust-guide/