Rhubarb Custard Pie

1. 1

   Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes.

2. 2

   Prick the bottom and sides with a fork, and then line the crust with aluminum foil.

3. 3

   Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes.

4. 4

   Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes.

5. 5

   Cool completely.

6. 6

   Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined.

7. 7

   Transfer to the crust and spread to form an even layer.

8. 8

   Place the pie on a rimmed baking sheet.

9. 9

   Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb.

10. 10

    Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes.

11. 11

    Cool completely on a wire rack.

12. 12

    Before serving, lightly dust with confectioners' sugar.

13. 13

    TIP: You can make this pie the day before and chill overnight in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.