Rhubarb Custard Pie

From Cook's Country | April​/May 2011

Why this recipe works:

We used a double crust for our Rhubarb Custard Pie dough, but we found that a lattice top crust worked just as well. Cooling the pie completely ensured that the juices didn’t leach out when we cut into it.

We used a double crust for our Rhubarb Custard Pie dough, but we found that a lattice top crust worked just as well. Cooling the pie completely ensured that the juices didn’t leach out when we cut into it.

less

Serves 8

Ingredients

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