Montana Mom’s Rhubarb Custard Pie

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Creamy, cool slices of this nutmeg-spiced pie make rhubarb shine. My friend Margaret shared this heirloom recipe from her Montana mom. The springy crust includes baking powder in the mix.

Makes one 9-inch pie

Crust Ingredients

  • 1 ½ cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/3 to ½ cup very cold lard
  • 4 to 5 Tbsp water

Filling Ingredients

  • 3 eggs
  • 3 Tbsp milk
  • 2 cups sugar
  • ¼ cup flour
  • ¾ tsp nutmeg
  • 4 cups cut-up rhubarb
  • 1 Tbsp butter (optional)

Instructions

  1. Make crust: Sift dry ingredients. Cut in fat. Add water slowly as needed. Make ball. Roll out dough. Place in pie plate.
  2. Make filling: Slightly beat three eggs. Add milk. Mix and stir in sugar, flour and nutmeg. Mix in 4 cups cut up rhubarb. Dot with butter, if using. Bake for 50 to 60 minutes.

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