Monday, May 3, 2010

The Pie Queen

My in-laws came into town this weekend to take the kids on an outing. Much fun was had by all! We invited them to stay for dinner and my amazing husband made an amazing dinner.

The pie queen (my mother-in-law) brought a delicious rhubarb custard pie! She also mentioned a couple of pie tips that she recently learned from cookbook author Maida Heatter

1. Get a small cup and fill it with water and add ice. Use the ice cold water for the crust.
2. When the pie is completed lightly brush the crust with milk before baking. This will give you a nice golden brown crust.

If you are looking for ways to use up your rhubarb try this pie. The sweet custard balances nicely with the sharpness of the rhubarb.

Rhubarb Custard Pie

4 cups rhubarb
1 tsp. milk
1 1/2 cups sugar
2 eggs
1/3 cup flour
Pie pastry for a double crust

Blend together eggs, milk, sugar, and flour. Fold in rhubarb. Pour into unbaked pie shell. Put top crust over filling and seal edges. Make steam vents. Bake at 425 for 15 minutes then 350 for 30 minutes.

1 comment:

Angel said...

This looks delicious! It's on my to-do list as soon as I pick our rhubarb on Saturday. Can't wait!

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