- All-purpose flour (2 tablespoons) - for a slightly crumbly crust texture
- Cold unsalted butter (6 tablespoons, cut into small cubes) - adds flakiness to the crust
- Water (1 tablespoon) - for dough hydration
- Salt (a pinch) - balances flavors
- Meringue:
- Egg whites (3 large egg whites)
- Granulated sugar (4 tablespoons, divided)
- Cream of tartar (1/4 teaspoon)
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Steps
### Dave's Rhubarb Custard Pie with Meringue: A Step-by-Step Guide
#### Ingredients:
**For the Pastry Crust:**
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 3 to 5 tablespoons ice water
**For the Rhubarb Filling:**
- 6 cups diced fresh rhubarb
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
**For the Custard:**
- 3 eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups whole milk
- Pinch of nutmeg (optional)
**For the Meringue Topping:**
- 6 egg whites, room temperature
- 3 tablespoons white sugar
#### Equipment:
- Rolling pin
- 9-inch pie dish
- Large mixing bowl
- Whisk or electric mixer
- Parchment paper and a baking sheet
### Step-by-Step Instructions:
1. **Prepare the Pastry Crust:**
- In a large bowl, combine the flour and salt.
- Add the chilled butter and using your fingers or a pastry cutter, work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing well after each addition. The dough should be moist but not sticky.
2. **Roll Out the Dough:**
- On a lightly floured surface, roll out the dough to about 1/8-inch thickness and large enough to fit your pie dish with some extra for crimping.
- Carefully transfer the dough to a 9-inch pie dish and trim any excess.
3. **Make the Rhubarb Filling:**
- In a medium saucepan, combine diced rhubarb, 1/4 cup sugar, cornstarch, and lemon juice.
- Cook over medium heat until the mixture thickens slightly, stirring occasionally.
- Remove from heat and let it cool to room temperature.
4. **Prepare the Custard:**
- In a blender or food processor, mix egg yolks, 1/2 cup sugar, flour, salt, and milk until smooth.
- Pour this mixture into a saucepan over medium heat.
- Gradually whisk in the cooled rhubarb mixture.
- Cook and stir until the custard thickens. If using nutmeg, add it now for a subtle flavor.
- Remove from heat and let cool to room temperature.
5. **Assemble the Pie:**
- Pour the custard into the prepared pastry crust.
- Preheat your oven to 375°F (190°C).
6. **Prepare the Meringue Topping:**
- In a large bowl, beat the egg whites with an electric mixer until frothy.
- Gradually add white sugar while continuing to beat until stiff peaks form.
7. **Apply the Meringue:**
- Spread the meringue evenly over the custard layer.
- Using a fork or knife, create patterns on top of the meringue for a decorative touch.
8. **Bake the Pie:**
- Place the pie on a baking sheet and bake in the preheated oven for about 20 minutes, or until the meringue is golden brown.
- Let the pie cool before serving to allow the flavors to meld together perfectly.
### Conclusion:
Dave's Rhubarb Custard Pie with Meringue is a delightful dessert that combines the tartness of rhubarb with the creamy richness of custard and the light texture of meringue. Perfect for special occasions or as a unique addition to your dessert menu, this pie is sure to impress both seasoned bakers and casual cooks alike.