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Flaky Rhubarb Custard Pie Recipe Easy Homemade Vanilla Bean Filling

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A flaky rhubarb custard pie featuring a silky vanilla bean custard filling paired with tart rhubarb, perfect for spring and summer desserts. This recipe is approachable for novices and impressive enough for dinner parties.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 3 cups (about 400g) rhubarb, chopped into 1/2-inch pieces
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
  • 2 tbsp cornstarch
  • Pinch of salt

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar. Add the cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter still visible. Work quickly and keep your hands cool to prevent butter from melting.
  2. Add Ice Water: Drizzle 6 tablespoons of ice water over the flour mixture. Toss gently with a fork to combine. Add more water, one tablespoon at a time, just until the dough holds together when pressed. Avoid overmixing! Form the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Prepare the Filling: While the dough chills, preheat your oven to 375°F (190°C). In a mixing bowl, combine 3 cups chopped rhubarb and 1 cup sugar. Let it sit to draw out some juice. In another bowl, whisk 3 eggs until frothy. Add 1 cup heavy cream, scraped seeds from 1 vanilla bean (or extract), 2 tbsp cornstarch, and a pinch of salt. Mix until smooth.
  4. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer it carefully to your pie dish, letting the edges hang over. Trim edges to about 1 inch overhang.
  5. Assemble the Pie: Drain excess liquid from the rhubarb mixture to prevent sogginess, then spread the rhubarb evenly over the crust. Pour the custard filling over the rhubarb, smoothing gently with a spatula.
  6. Top Crust: Roll out the second dough disc and place it over the pie. Trim and crimp the edges to seal. Cut a few small vents in the top crust to allow steam to escape. Brush the top with a little beaten egg for a golden finish.
  7. Bake: Place the pie on a baking sheet to catch drips. Bake at 375°F (190°C) for 50-60 minutes, or until the crust is golden and the custard is set but still slightly wobbly in the center. If edges brown too fast, cover them with foil halfway through.
  8. Cool and Serve: Let the pie cool completely on a wire rack. This allows the custard to set fully. Serve at room temperature or slightly chilled.

Notes

Keep butter and water cold to ensure a flaky crust. Avoid overmixing the dough. Drain rhubarb well to prevent soggy crust. Use cornstarch to thicken custard and prevent weeping. Vent the top crust to avoid puffing. Bake on a sheet pan to catch drips. Cool completely before serving for best custard texture. For extra flakiness, fold dough like a letter before rolling. Can substitute frozen rhubarb if thawed and drained. Vegan and gluten-free adaptations available.

Nutrition

Keywords: rhubarb pie, custard pie, vanilla bean pie, flaky pie crust, spring dessert, summer dessert, homemade pie, easy pie recipe

Find it online: https://siennaspoon.com/flaky-rhubarb-custard-pie-recipe-easy-homemade-vanilla-bean-filling/