5 Secrets to the Perfect Rhubarb Custard Pie Crust: A Sweet and Simple Guide
Rhubarb custard pie is a classic treat, but the crust can be a little tricky. Too soggy, and the whole thing falls apart. Too dry, and it’s like eating cardboard.
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But don’t worry! With these five secrets, you’ll be baking up golden, flaky crusts every time. Let’s roll up our sleeves and get baking!
Video: Rhubarb and Custard Pie | Jamie Oliver from YouTube – Jamie Oliver
Ever notice how pie crust recipes always say to chill the dough? That’s not just a suggestion—it’s a crucial step. When butter is cold, it stays solid in the dough.
As the pie bakes, those little bits of butter melt and create pockets of steam, resulting in a light and airy crust. So pop that dough in the fridge for at least 30 minutes before rolling it out.
2. Fat Facts: Butter vs. Shortening
You’ll find pie crust recipes that call for either butter or shortening, or even a combination of both. Butter gives the crust a rich, buttery flavor, while shortening makes it extra tender.
It’s a matter of personal preference, but if you’re aiming for maximum flakiness, stick with all butter.
3. Handle with Care: Don’t Overwork the Dough
When you’re mixing the dough, resist the urge to overmix it. The goal is to combine the ingredients until the dough just comes together.
Too much mixing develops the gluten in the flour, which can make the crust tough. Think of it like kneading bread dough – too much handling and it becomes chewy.
4. Blind Baking: The Pre-Bake for Perfect Custard
Custard pies are notorious for soggy crusts. To avoid this, we use a technique called blind baking. This means pre-baking the crust without the filling.
Simply line the crust with parchment paper or aluminum foil, fill it with pie weights or dried beans (to prevent it from puffing up), and bake it for about 15 minutes. This gives the crust a head start and prevents it from getting soggy when the custard is added.
5. The Final Touch: Egg Wash for a Golden Glow
Before you pop the pie into the oven, give it a quick brush with an egg wash. This simple mixture of beaten egg and a little milk will give your pie crust a beautiful golden color and a slightly glossy finish.
