Rhubarb Orange Custard Pie

Servings 8
Author Jessica - Cooking my Dreams


For the Pie shell

  • 300 g 2 and 1/2 cups All-Purpose Flour
  • 90 g 6 tbsp Cold Butter
  • 1 tbsp Granulated Sugar
  • 150 g 3/4 cup Cold Margarine or Shortening
  • Cold Water
  • 1 tsp Salt

For the Filling

  • 200 g 1 cup Brown Sugar
  • 100 g 1/2 cup Granulated Sugar
  • 3 medium Eggs
  • 5 cups Rhubarb 4-5 st.
  • 1/2 Orange zest
  • 2-3 tbsp Orange Juice
  • 1/4 tsp ground Nutmeg
  • 1/4 tsp ground Cardamom
  • 2 tbsp Corn starch
  • 30 g 1/4 cup All-Purpose Flour


Make the Pie shell

  • Add all the ingredients in a large bowl and mix them together with a fork, with a pastry cutter, or -my favorite way- with your hands. At the end you should end up with a bowl of crumbly dough (just like when you do a crumble topping).
  • Add the cold water a few tablespoon at a time continuing mixing with your hands until the dough starts coming together. In the end yu should have a firm and elastic (but not sticky) ball of dough.
  • Divide the dough in half (one part slightly bigger than the other) and wrap them individually in plastic wrap. Let it rest in the fridge for 1 to 2 hours.

Make the Pie

  • Preheat the oven to 180°C (350°F)
  • In a large bowl beat the eggs at medium speed for 2 minutes until they light and foamy, then add both white and brown sugar and beat again for 1 more minute.
  • Add the corn starch, flour, salt and spices and mix well all the ingredients together, finally add the orange zest and juice and the rhubarb chopped in small cubes.
  • Mix again all the ingredients with a spatula and set aside what you prepare the pie shell.
  • On a floured large piece of parchment paper, roll the dough with a rolling pin on both ways to make a round shape. Add more flour on top and on the rolling pin if necessary. (Do not make it too thick or it won't cook through)
  • With the help of the parchment paper slide the dough into a buttered pie pan, press gently to let it adhere to the pan and trim the edges. With a fork punch a few holes on the bottom on the crust to help it cook through more easily.
  • Pour the filling in the pie pan and gently spread it to make it even on the sides with a little bit more filling in the center.
  • Roll the smaller part of the dough like you did before, with a knife cut some lines in the center to let the filling "breathe" and slide it on top of the filling.
  • Trim the edges and press them with a fork or with your fingers to make sure they're adhering well. Decorate as you like.
  • Bake the pie in the preheated over for 40-50 minutes or until the crust is nicely golden. If you notice the crust becoming golden too soon, cover it with aluminum foil.
  • Let it get to room temperature before you serve it.