Grandma's Rhubarb Custard Pie - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Rhubarb Custard Pie! See recipe posted below!
Our recipe today was shared with us by one of our viewers from Corner Brook, Newfoundland and Labrador we thank you for sharing your grandma's recipe and your mom's pastry recipe with us.
To view & download the full recipe, please view it here on our website:
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Ingredients:
Recipe for grandma's pie filling:
1 Egg 1 Cup sugar, or to taste
2 Tbsp Flour 3 Cups rhubarb, diced
Viewers Moms Pastry Crust
Recipe:
5 Cups all-purpose flour 1 Tsp baking soda
1 Tbsp brown sugar 1 Tsp salt
2 Cups lard ( Tender Flake ) 1 Egg
1 Tbsp vinegar 1 Cup water
Method for filling:
In a bowl combine egg, sugar and flour, whisk together.
Then add diced rhubarb and fold together, after make a homemade pastry, see TWO recipe below.
Pre-heat oven to 350ºF and after pie crust is made pinch sides together, place pastry in pan and bake for 10 minutes when ready pour all rhubarb filling on top then add strips of pastry “ Grandma always use strips”
set timer to 30 to 45 minutes depending on your oven. Pan crust may shrink a little but after you add the strips it will fill in the crust.
“ Use cookies sheet with foil under pan for dripping”
When baked remove from oven and let cool before cutting pie, serve with thick cream or ice cream.
Method for Mom's Pastry:
Mix together flour, baking soda, brown sugar and salt, then cut lard in cubes and add to dry ingredients.
Blend all ingredients together with hand, mixer or pastry cutter, until all combined.
In a one cup measuring cup add egg and vinegar and mix together and top with water to make one cup.
Add liquid to flour mixture and continue blending together with hand, mixer until it forms a ball. “ Add more flour or water if needed”
Cover in clear wrap and put in fridge to cool lard, chill overnight of for a few hours.
When ready remove from fridge bring to room temperature and cut in four equal pieces, makes four pie crust.
Roll out on counter top with a dusting of flour, place one pastry in oiled pie pan and roll the others.
Cut one in strips for the top of pie, the other two place on a sheet of parchment paper and a piece of clear wrap, roll pastry in parchment paper and wrap in clear wrap to freeze for later use. “ Mom made this pastry for over 60 to 70 years”
Bonita’s Kitchen Pastry Crust
2 Cup all-purpose flour, extra for rolling ½ Cup Cold Butter
½ Tsp salt ¼ to ½ Cup cold water
1 Parchment paper
Mix flour, butter ( chop in pieces) and salt together in bowl mix with your hand or food processor when mixed add water mix until it shapes into a ball then remove from bowl/mixer.
Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces then put your pastry ball on top of it then roll until all even.
Origanal Recipe:
Viewer family recipe from Corner Brook, NL grandma’s recipe. June 23, 2021
“Combine 1 egg, 1 cup of sugar (or to taste), 2 Tablespoons of flour. Mix with 3 cups of diced rhubarb. Put in an unbaked pie shell and cover with a top crust of strips of pastry (Grandma always used strips). Bake in a 350ºF oven until rhubarb is cooked (usually 30 - 45 minutes). I suggest placing the pie on a cookie sheet covered with aluminum foil to catch any drips.”
Mix together 5 cups of flour; 1 teaspoon of baking soda, 1 tablespoon of brown sugar, and 1 teaspoon of salt.
Cut in 1 lb. of lard (MUST BE TENDER FLAKE) until mixture looks like crumbs.
In one cup, beat 1 egg, add 1 tablespoon of vinegar, and fill with water to make 1 cup.
Add liquid to the flour mixture and mix with your hands to make a dough.
The dough should cling together, add more flour or water if necessary.
Wrap in Saran Wrap and CHILL OVERNIGHT.
Bring to room temperature before using. Makes about 4 pie crusts.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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Rhubarb Pie Like My Grandmother’s
Rhubarb Pie is a perfect balance of sweet and tart between two pie crusts, and the filling is only 5 ingredients. My grandmother grew rhubarb and was known for her delicious rhubarb pies. This recipe brings back sweet memories and the taste of the pie is so scrumptious!
Rhubarb Pie
Ingredients
6 cups chopped rhubarb (fresh or frozen)
1 1/4 cups sugar (if you want pie to be less tart you can use 1 1/2 to 1 3/4 cups sugar)
6 tbsp all purpose flour
1 egg
1 tbsp butter
2 pie crusts
2 tbsp milk to brush over top crust
2 tbsp sugar to sprinkle over top crust
Instructions
Combine rhubarb, sugar, flour, and egg, and mix until all rhubarb is coated and egg is completely distributed. Pour filling into the bottom pie crust. Place pieces of butter on top of filling. Cover with second pie crust for the top. With a fork crimp the edges of the pie crust sealing the two crusts together. Brush top of pie with milk and sprinkle with sugar and then cut slits in the pie dough. Bake in a 450 degree oven for 15 minutes then turn oven down to 350 degrees and bake an additional 40 to 45 minutes until the crust is golden brown and rhubarb is tender. Allow pie to cool for 15 minutes before slicing. Serve with whipped topping or vanilla ice cream.
Tip: Fold some aluminum foil around the edges of pie to keep crust from becoming too dark during baking.
Thyme to Cook WV
Rhubarb Custard Pie Recipe
In need of a new pie recipe for upcoming holiday gatherings? This rhubarb custard pie is beyond tasty, and it will totally wow your guests.
#pie #recipe #homemade
Read Full Recipe:
Strawberry Rhubarb Custard Pie - Recipe Video from Pidy
A deliciously sweet and creamy tart with bites of tangy rhubarb.
Full Recipe:
Ingredients:
Pidy Straight Sided Tart
3 cups rhubarb, sliced 1/4” thick
1 cup fresh strawberries, quartered
3 large eggs
1 1/2 cups white sugar
3 tbsp milk
3 tbsp all-purpose flour
1/4 tsp freshly grated nutmeg
1 tbsp butter, diced
2 tbsp strawberry jam
1/4 tsp water
Preparation:
1. Bake the rhubarb slices for 15 minutes in butter until they are tender.
2. Combine rhubarb and strawberries in a bowl, transfer to the pie crust making sure to evenly distribute the mixture.
3. Whisk eggs, sugar, milk, flour and nutmeg together in a medium bowl. Slowly pour over the rhubarb mixture until it just reaches the top edge of the crust. Lightly tap and shake the baking sheet to remove any air bubbles.
4. Transfer pie to the preheated oven and bake for 15 minutes at 180°C.
5. Mix strawberry jam and water in a small bowl, heat in the microware until warm (about 15 seconds). Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.
Recipe Strawberry Rhubarb Custard Pie
Recipe - Strawberry Rhubarb Custard Pie
INGREDIENTS:
-1 1/2 cups rhubarb , cut in
●1pieces
●1 1/2 cups sliced strawberries
●1 cup white sugar
●1 egg
●2 tablespoons flour
●1 uncooked pie shell
●2 tablespoons brown sugar
●3 tablespoons flour
●2 tablespoons butter