When is the last time I made pie? Seriously, I can’t remember. I feel like I used to make pie ALL THE TIME, but honestly: I think it’s been nearly two years — maybe even since Thanksgiving two years ago! Living in Asia didn’t inspire any pie-baking, nor did the hot hot summer here in Portland. Now that the weather has turned (!!!) I’m all over it. PIE FOR THE PEOPLE! That should my new band name, or something.
This pie came about the same way many of my recipes do: I had stuff in the fridge I wanted to use up. Also, everyone I know has been talking about rhubarb custard pie and I was like “wtf is this I must make some to find out.” So I did. The grapefruit came into play because I had a ton of grapefruit already halved and READY FOR USING! So I squeezed ’em dry and threw ’em in this pie. Accidental rhyming. Maybe song lyrics, for my new band? We’re being real weird today guys!
This kind of pie intimidated me. I’m not sure why — maybe the word “custard” freaked me out? I thought “OMG there is NO way this will work!” and was sure I’d have a liquidy mess on my hands after baking it. Not so! This is ridiculously easy! Don’t be intimidated! Also, use more rhubarb than I have pictured. I used up what I had left, but had I another stalk this would have been WAY prettier. Just sayin’.
Also, don’t forget the grapefruit zest. Anything citrusy calls for ZEST! It’s magical! So flavorful! Delicious! And, when you rub it together with the sugar you get some fragrant firework olfactory WOWZA! That’s a technical term, olfactory wowza.
Go get some rhubarb, before it’s officially out of season, and make this SUPER EASY PIE this weekend! xoxoPrint
- 1 pie crust
- 3/4 cup sugar
- 1 Tbsp finely grated grapefruit zest
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 3 large eggs
- 4 Tbsp melted butter
- 1 cup strained ruby/pink grapefruit juice
- 1 cup heavy cream
- 1 1/2 cups sliced rhubarb, 1″ pieces
- Assemble all ingredients ahead of time, since you’ll want to pour the liquid into the pie crust while it is still hot!
- Preheat the oven to 425 F. Roll out the pie dough and fit to your pan. Prick the dough with a fork, line with parchment and pie weights, and cook for 10 minutes. Remove the parchment and weights, cook for another 4-5- minutes, then remove from the oven.
- While the crust is cooking, combine the grapefruit zest and the sugar. Using clean fingers, rub them together until fully incorporated and fragrant. Whisk in the flour and salt, then the eggs (one at a time).
- Whisk in the melted butter, then the grapefruit juice, and then the heavy cream.
- When the crust is done, put the rhubarb into the crust, and pour the custard mixture over it until it is quite full (it doesn’t puff up really at all, so don’t worry about overflowing).
- Reduce the oven temperature to 325F and bake for 35-40 minutes, or until the edges are set and the center is wobbly but not liquidy.
- Remove from the oven and allow to come to room temperature before serving, or refrigerating.