Dessert: Canada – Prince Edward Island, Atlantic Canada – PEI Rhubarb Custard Pie

Serving Size: 8

Approximate Time

Prep 1 hr 5 min

Cook 55 min

Additional 2 hrs 15 min

Total 4 hrs 15 min

Ingredients

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tbsp (15 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1 cup (227 g) unsalted butter, very cold and cut into 1/2-inch (1 cm) cubes (use local PEI butter if available)
- 6-8 tbsp (90-120 ml) ice water, divided
- 1 large egg, beaten, for egg wash, approx. 50 g

- For the filling:
- 4 cups (480 g) rhubarb, trimmed and cut into 1/2-inch (1 cm) pieces (fresh PEI rhubarb preferred)
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1/4 tsp (1.5 g) fine salt
- 1 tbsp (6 g) lemon zest (optional, brightens rhubarb)

- For the custard:
- 4 large eggs, approx. 200 g
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 tsp (5 ml) pure vanilla extract
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting over rhubarb before pouring custard)

- To finish:
- Confectioners' sugar for dusting (optional)

Instructions

Short Description:
A flaky, butter-rich pie crust filled with tart Prince Edward Island rhubarb and a creamy egg-and-cream custard that bakes to a silky, lightly set finish. The sweet custard balances the rhubarb's tang for a classic Atlantic Canadian dessert.

Regional Notes:
This Prince Edward Island version emphasizes a homemade crust made with local butter and a custard filling using local eggs and cream, which mellows the rhubarb's tartness compared with a simple fruit pie. The custard is poured over sugared rhubarb in the crust before baking, producing a smooth, balanced slice favored on PEI.

1. Make the crust: In a large bowl whisk together 2 1/2 cups (312 g) flour, 1 tbsp (15 g) sugar, and 1 tsp (5 g) salt. Add 1 cup (227 g) very cold cubed butter and cut it into the flour with a pastry cutter or two forks until pea-sized crumbs remain.
2. Sprinkle 6 tbsp (90 ml) ice water over the mixture and gently toss with a fork until dough begins to come together; add up to 2 tbsp (30 ml) more water if dry. Gather into a disk, wrap in plastic, and chill at least 1 hour.
3. While dough chills, prepare filling: In a bowl toss 4 cups (480 g) chopped rhubarb with 3/4 cup (150 g) sugar, 2 tbsp (16 g) cornstarch, 1/4 tsp (1.5 g) salt, and 1 tbsp (6 g) lemon zest if using; set aside to macerate for 15–20 minutes.
4. Preheat oven to 375°F (190°C). Lightly flour a work surface and roll chilled dough into a 12-inch (30 cm) circle about 1/8–1/4-inch (3–6 mm) thick. Transfer to a 9-inch (23 cm) deep-dish pie pan, trim to a 1-inch (2.5 cm) overhang, and flute or crimp the edge. Chill crust 15 minutes in the refrigerator.
5. Blind-bake (optional for crisper bottom): Line chilled crust with parchment and pie weights or dried beans and bake 12 minutes; remove weights and parchment and bake 6–8 more minutes until the crust is just set and beginning to color. If skipping blind-bake, proceed from step 6 and expect a slightly softer bottom.
6. Arrange the macerated rhubarb evenly in the prepared crust and dot with 2 tbsp (28 g) small pieces of butter.
7. Make custard: In a medium bowl whisk 4 large eggs (approx. 200 g) with 1/2 cup (100 g) sugar until slightly pale. Whisk in 1 1/2 cups (360 ml) heavy cream, 1/2 cup (120 ml) whole milk, and 1 tsp (5 ml) vanilla until smooth.
8. Carefully pour the custard over the rhubarb in the crust. The custard should come close to the top without overflowing; gently tap the pan on the counter to settle the mixture and release any large air bubbles.
9. Bake at 375°F (190°C) for 45–55 minutes, rotating once after 25 minutes, until the custard is set at the edges and slightly wobbly in the center (it will continue to set as it cools). If the crust edges brown too quickly, shield them with foil.
10. Remove pie to a wire rack and cool at least 2 hours (longer refrigeration will further firm the custard). Chill before serving if you prefer a firmer texture.
11. Serve slices plain or lightly dusted with confectioners' sugar. Store refrigerated for up to 3 days.