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How to Make Regina’s Best Rhubarb Custard Pie Recipe

Feature image for How to Make Regina’s Best Rhubarb Custard Pie Recipe

When I was ten years old, I sat on a porch swing slowly swinging while my mom and a friend chatted. There was a slight breeze, which carried the sweet smell of freshly cut grass and heat. They talked about the canning they had to do that week, what fruit was in season, and how the garden was coming along.

“I might just have Regina make some pies with the peaches this week,” said my mom.

“Regina can make pies by herself?” asked her friend. Or do you mean that you just let her add the filling?” I heard the doubtful tone in her voice through the squeaks of the porch swing.

“No, she can make the pastry too,” my mom assured her. She can make pies from beginning to end, all by herself.” I heard the pride in her voice and felt taller immediately.

Her friend turned to me, “Do you really roll out the pastry yourself?” she asked, smiling skeptically.

I nodded but didn’t say anything. I wasn’t exactly chatty as a ten-year-old, but I could roll out the pastry and pat it carefully into the pan. My mom had shown me how to use just enough flour to keep it from sticking, but not so much that it made the pastry tough and dry.

Making pies is still one of my favorite things to do. Rubbing flour and butter together, carefully stirring in ice water and milk then sprinkling flour on my pastry mat.

I love to pull out my heavy marble rolling pin that was a wedding present. I keep it in the lower cupboard, just above a chip in my tile floor where the rolling pin fell off the counter one day while I was making pies.

Gently coaxing the pastry into a perfect circle, then patting it into the pan reminds me of when I was ten and made three pies at once so there would be enough for all of us. I think of when I was sixteen and would roll out thirty pies in an afternoon to sell at the farmers market in town. It’s a life skill I’m proud to have.

Regina’s Best Pastry Recipe

*Makes three regular sized pie crusts

★ 3 cups flour
(Usually a pastry flour makes a flakier crust, but I’ve been using a white spelt flour that keeps turning out flaky and delicious!)
★ 1 tsp salt
★ 1 cup cold butter, cut into small chunks (no substitutes, shortening makes a crust taste like, well, shortening and we don’t like that! Just keep it real)

Cut the butter into the flour with a pastry blender or large fork until it’s in pea-sized crumbs.

Cutting the butter for pie pastry recipe.

Mixing flour for pastry.

★ ⅓ cup ice water
★ ⅓ cup iced milk
★ ⅓ cup olive oil (Any oil will work here. I started using olive oil after I quit buying canola oil.)

1. Pour into the flour and butter, and mix gently with a big spoon just until the mixture comes together into a ball.

Cup of wet ingredients.

Mixing ingredients.

Forming a ball after mixing pastry.

2. Sprinkle flour onto your pastry mat or clean surface.

3. Shape the pastry into a round ball, then place it in the center. The reason for the round shape is that it will make rolling your pastry into a circle that much easier!

4. Sprinkle a bit of flour on top, then gently begin rolling. Don’t press too hard or it will become uneven. Start in the center and roll outward, working your way around in a circle. Halfway through, flip your pastry and sprinkle just a bit more flour.

Round disk of pastry dough.

Pastry on the floured board.

Rolled out pastry.

5. Once it’s the correct size for your pan, carefully roll it onto your rolling pin and unroll it onto the pan. After you pat it into place, use a sharp knife to trim the dough close to the edge of the pan. Flute the edges if you like, that’s one of the fun parts!

Fluting edges of the pie crust.

Unbaked pie crust.

Use this pastry for any recipe that calls for an unbaked pie shell.

Rhubarb Custard Pie Recipe

Rhubarb custard has always been one of my favorites. The tangy fruit gives you bursts of tartness balancing the creamy sweet custard. The flaky pastry simply melts in your mouth for the perfect early summer treat. Here’s the recipe! And it couldn’t be simpler.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 6-8 

★ 1 unbaked pie shell
★ 3 c. rhubarb cut into medium pieces
★ 1¼ c. sugar
★ 3 eggs beaten
★ 1 c. heavy whipping cream
★ 3 Tbsp. flour
★ ½ tsp. salt


1. Place rhubarb in pie shell.

Rhubarb in the pastry pie crust.

2. In a separate bowl, mix remaining ingredients together and pour over rhubarb.

Ingredients for Rhubarb Custard Pie

Sugar for Rhubarb Custard Pie

Mixing custard.

Filled pie crust.

3. Bake 10 minutes at 400°, and then 40 minutes at 350°.

4. Let cool completely before serving and store refrigerated.

Baked rhubarb custard pie.

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Rhubarb Custard Pie filling recipe from The Creative Bite.


  1. Charlotte on April 20, 2018 at 5:02 pm

    Thanks for the recipes! How many crusts does this pastry recipe make?

    • Regina Bauman on April 23, 2018 at 10:43 am

      The custard recipe makes one pie!

  2. Amy on June 6, 2018 at 7:14 am

    This recipe is so easy and delicious. Came back to make a second one today. Thank you for sharing! (Found you on pinterest)

    • Regina Bauman on June 11, 2018 at 11:52 am

      I’m so happy to hear you are loving the recipe! It’s a favorite around here:) -Regina

  3. Lisa on June 9, 2018 at 12:39 pm

    Lovely recipe, I’m wondering if there’s any reason I couldn’t make it a double crust pie? My fault loves that top crust.

    • Regina Bauman on June 11, 2018 at 11:53 am

      I think you could definitely make it a double crust. Just be aware that the baking times may change, and it may be difficult to tell exactly when it’s done without being able to check the custard. Good luck! – Regina

  4. Loretta on June 9, 2018 at 4:25 pm

    How do you get the center not to be wiggly in the middle

    • Regina Bauman on June 11, 2018 at 11:55 am

      Hi Loretta,
      The center should still be a little jiggly in the center when you pull it from the oven, but when it’s completely chilled it sets to a better consistency. If it’s still “runny” after it’s chilled then it wasn’t baked long enough! Hope this helps:) -Regina

  5. Priscilla Schloss on May 25, 2019 at 1:25 pm

    That seems like alot of pie crust for just one bottom crust only pie? What size pie pan do you use?

    • Regina Bauman on May 31, 2019 at 10:28 am

      Hi Priscilla,

      The pastry recipe actually makes three regular sized pies. I’ll update the page to say that, thanks so much for pointing it out! Let me know if you make the recipe:) – Regina

  6. Gloria Beshara on May 31, 2019 at 1:53 pm

    A wonderful, elderly neighbour used to make this but with a meringue on top. Have you ever done that? How would that change the baking times? Thanks.

    • Regina Bauman on June 3, 2019 at 11:23 am

      I haven’t done that. But I would make and bake the pie as directed, then add the meringue and broil it for just a minute to brown the meringue. It sounds delicious! -Regina

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