Time 2h25m Yield Makes one 9-inch pie Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes. Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool. In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.
Time 1h35m Number Of Ingredients 15 Steps:
Gather the ingredients. In a large bowl, combine the flour, salt, and sugar, if using. Whisk to blend thoroughly. Add the butter, working it into the flour mixture with your fingers or a pastry blender. Some pea-sized pieces of butter should remain intact. Stir in 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, until mixture begins to hold together. Turn the dough out onto a lightly floured surface and press until a smooth dough has formed. Do not overwork or the crust will be tough. Shape into a flattened disk. Cover and refrigerate for 30 minutes. Position a rack in the center of the oven and heat to 400 F. On a lightly floured work surface, or between sheets of lightly floured parchment, roll the dough into a circle about 11-inches in diameter. Transfer the dough to a 9-inch pie plate. Fold any excess dough over on itself and crimp the edge as desired. In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt. In a small bowl, whisk the eggs with milk. Add the egg mixture to the rhubarb mixture, stirring until blended. Transfer the rhubarb mixture into the prepared pie crust. Dot with butter. Bake until set in the center, 45 to 55 minutes. If your crust begins to brown too much, cover the edges with foil. Remove the pie to a rack to cool completely before slicing. Serve the rhubarb-custard pie with a big dollop of freshly whipped cream or ready-made whipped topping, if desired.
Time 40m Yield 1 pie, 4-6 serving(s) Number Of Ingredients 7 Steps:
Place 1/2 pie crust into pie plate. Put the rhubarb in the crust and cover with 1/2 cup sugar. Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb. Sprinkle top with cinnamon. Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set. Note from Julie: this was my dad’s favorite pie, and my mom got the recipe from his mother. Note, again: I’ve been on the ’net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it’s a tried and true recipe, one we’ve been using for well over 50 years. It’s what my mom will be serving at Christmas this year… what else can I say?
Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread rhubarb evenly across unbaked pastry shell. In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer. Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.
Time 1h10m Yield 6-8 servings. Number Of Ingredients 9 Steps:
In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Time 1h15m Yield 1 pie, 8 serving(s) Number Of Ingredients 10 Steps:
Preheat the oven at 350 degrees F. Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together. Pour into unbaked pie shell. Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes “crumbly”. Sprinkle topping mixture over the rhubarb filling. Bake for one hour at 350 degrees F.
Time 3h35m Yield 10 servings Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely. Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners’ sugar.
Time 1h20m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Separate egg yolks and egg whites. Set egg whites aside for meringue. Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet. Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C). Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie. Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
