Rhubarb Custard Pie with L8 Harvest Pie Dough

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By Sandra Thomson

Rhubarb Custard Pie with L8 Harvest Pie Dough

Preheat Oven to 425 F

Prepare Pastry:

Roll out half of dough and line a 9-inch pie plate with 1’2” over long, fold under and flute edges, but do not prick

Beat with rotary beater:

2 eggs

1/3 cup milk

1/4 cup flour

3 Tbsp. salted butter

Combined with:

4 cups finely cut rhubarb

Turn into pastry line plate, Bake in preheated oven for 15 minutes, then reduce heat to 350 F and continue baking until filling is almost set high should take 35 - 40 minutes longer.

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