If you are looking for a fun dessert to make for Easter dinner or you are heading out to someone else’s house for the holiday and want to bring something new (but old) along, we recommend the little known but amazingly delicious Rhubarb Custard Pie. It has been an Easter tradition in my family since the 1960’s when my mom first started making it with the help of her husband’s grandfather’s homemade pie crust recipe and Betty Crocker’s 1950 Picture Cookbook.
Rhubarb is one of those quirky vegetables. Some people call it pink celery. Understandably, it really does resemble the green hued variety with its long stalks and tufted green leaves. But rhubarb is actually part of the buckwheat family and celery is part of the parsnip family so their similarities end at face value. Unlike the subtle soapy taste of celery, rhubarb is tart like a Granny Smith apple and more spongey in texture than a crisp stalk of celery. It’s ideal baking consistency is soft like a ripe pear with a bright white interior and a pale pink exterior. The general rule of thumb when it comes to selecting rhubarb for purchase is the firmer and redder the stalk the tarter the taste. Ideally, you want something in-between – slightly spongy to the touch and a 40/60 ratio of stalks ranging from deep red to pale pink for dynamic flavor.
Two important factors go into making this pie a repeat favorite year after year – the filling and the pie crust. Most people (and pie recipes) pair rhubarb with fresh strawberries, which is a good Spring combo since both are usually in season at the same time. Sometimes though, these two put together can result in a watery pie which makes the crust soggy and each bite extra drippy. The secret addition to the rhubarb custard pie is the eggs. They act like a binder holding everything in place, so that you get all the sweet-tart taste of the filling without the thin and liquidy consistency. Betty Crocker’s 1950’s version is easy to prepare and always delicious.
The second important factor to this pie (and to all pies, really) is the homemade pie crust. It only takes about 10 minutes and four ingredients to make no-fail pie dough and it cooks beautifully and consistently every time. Passed down through the generations, this recipe is so good it has been in active use in my family for almost 100 years thanks to this guy who taught everyone how to make it in the very beginning…
Meet Bacon Day and his wife Dolly. Bacon (yes, that’s his real name!) first moved to Montana in the 1920’s where he married his bride, Dolly, in Missoula and went straight to work in the rural mining town of Gold Creek, as the train depot clerk for Northern Pacific Railroad. The railroad was so eager to have Bacon join the team, that they gave he and Dolly two railcars to live in and set up homekeeping. Bacon was originally from St. Paul and Dolly from Seattle, so this railroad life was a whole new and exciting adventure for the newlyweds.
We don’t have any pictures of Dolly and Bacon in their rail car housing but we can imagine that it looked something like these two (now serving as luxury hotel accommodations in Montana)…
Or maybe it looked something like the rail car library built in 1926 that serviced the reading needs of Montana’s lumberjack and logging communities…
Either way, it must have been a pretty unusual first home for Bacon and Dolly, and a pretty unusual life for two people new to a state that was not quite yet developed. 1920’s Montana wasn’t for the timid or the faint of heart. Interesting but also tumultuous, it was stunning in topography, erratic in business opportunity, progressive in gender equality and rebellious when it came to law and decorum. Especially when it came to train life.
When the railroad companies first started building tracks out west with the ultimate goal of connecting the East coast to the West coast, Montana was marketed to new settlers as a land of stunning beauty and abundant farming opportunities. Homesteaders came from the East coast with intentions of building farms, raising livestock and growing food for commerce. But when these newcomers arrived they experienced a climate far different then what they knew back home. The winters were longer, the temperatures were colder, the open prairies were vast and resources were scarce forcing everyone to be immediately self-reliant. By the early 1900’s, livestock brought in from the East (mostly cows) had arrived in such excess they depleted the natural prairie grasses and upset the delicate balance of the natural eco-system, basically reducing the landscape to bare patches. Add-in an almost decade-long drought that occurred in the 1920’s, and the typography of Montana came to look more like a dessert of death than a lush and verdant valley of promise that all the postcards had been promoting..
The rail companies wanted to keep tourism and homesteading moving through the state though, so they would pay local homesteaders $1000 to grow the most attractive crop they could manage from the poor soil and then took those displays back East to show people how wonderful the agriculture was in Montana.
This unscrupulous marketing ploy worked, and new settlers came by the train-full to start a fresh life in green and growing Montana. Only when they got they got off the train, they could see the landscape was devasted and the dry soil virtually unmanageable. Bacon, in his train depot office, would have been witness to all the excitement and disappointment that came through his station, especially when he worked in Gold Creek which was known for its gold mining potential.
Eventually, all this agriculture business got sorted out once the rains came and residents were properly educated on how and what to grow in this new environment. Montana began to thrive once again. Leaving Gold Creek, Dolly and Bacon moved on to settle into another rural rail town, Phillipsburg, where Bacon worked as a train conductor on a transportation line for livestock and mining equipment.
From their wedding forward, Bacon and Dolly lived in Montana and loved it. Dolly often wrote poems about the natural beauty of her surroundings. They both mastered baking – Bacon with his pies and Dolly with her bread. Stories have been passed down that tell of breakfast at their house – often fresh caught trout and a homemade loaf of bread, served possibly with a slice of pie. For over 55 years, these two watched the growth and evolution of their marriage, their state, their family and their landscape all from the vantage point of the railroad tracks that ran through their lives and their hearts.
In some future posts, there will be more stories about Dolly and Bacon and their wild Montana life, but in the meantime, we have a holiday to celebrate and a pie to bake so it’s back to the rhubarb custard.
I recommend preparing the filling first. It can sit off to the side for a little bit while you make your pie crust.
Betty Crocker’s Rhubarb Custard Pie Filling
Makes enough filling for one 9″ inch pie
2 2/3 tablespoons milk
2 cups sugar (I use cane sugar)
4 tablespoons flour
3/4 tsp. nutmeg
4 cups chopped fresh rhubarb (about 8-10 long stalks)
1 tablespoon butter
Preheat the oven to 400 degrees. Wash, dry and cut the rhubarb into small bite-size pieces.
In a medium mixing bowl, beat 3 eggs slightly. Add the milk and then mix again before adding the sugar, flour and nutmeg.
Toss in the rhubarb and mix thoroughly. Then set aside while you make the pie crust.
Great-Grandpa Bacon’s Fool-Proof Pie Crust
2 cups flour
1/2 tsp salt
3/4 cup butter or shortening ( I always use butter)
1/2 cup ice cold water
1/8 cup milk (reserved until the end)
In a bowl, mix the flour and salt. Roughly chop the butter and add to the flour mixture. With a fork press the butter into the flour until the mixture resembles course meal. If its easier, you can also do this quickly using your hands – jus don’t crumble the butter so much that it starts to melt from your body heat.
Once the butter is mixed in, add the ice-cold water (the colder the water the better). Mix until the dough clumps together and you can easily form a crumbly yet cohesive ball.
Place the dough on a lightly floured pastry cloth, board or marble slab and cut in half with a sharp knife. Place one half of the dough ball off to the side. Roll out the remaining half of the dough with a wooden roller that has been dusted with flour. If you don’t have a wooden rolling pin you can use a wine bottle, or a cylindrical jar or vase (if you use either make sure to dust it with flour). Roll the dough out as much as possible without tearing it. Makes sure it is big enough to accommodate your pie dish. Once the dough is the right size, gently fold the dough in half on the cloth.
Line the crease of the fold line up with the center of your pie dish and gently lay the crust (still folded) down so that it covers just one side of your dish, then unfold the other half to cover the other half of the dish. There should be excess dough hanging off the sides of the dish. It should like this…
Pour the rhubarb mixture into the pie dish and set aside.
Next, in the same fashion as before, roll out the other half of the dough ball. In order to make a basket weave design for the top crust, you’ll need a sharp knife to cut strips of dough.
Place the first strip of dough vertically on the pie and the second strip of dough horizontally so that it forms a cross. Next weave the remaining strips in an over-under pattern, alternating each slice as you go.
Next, cut away the excess dough along the sides, leaving a collar of about 1 inch of extra dough all the way around the rim. Pinch the edges of the top and bottom crust together.
When finished dot the exposed holes with the remaining tablespoon of butter and brush the top crust lightly with milk.
Bake for 50-60 minutes until the crust is golden brown and the rhubarb custard is bubbling. Let cool on a wire rack before serving. This pie is very versatile in the presentation department – serve it warm, cold or at room temperature.
Like pecan pie it is pretty sweet as it is, so you don’t need to add whipped cream or ice cream. Its ideal companion is a hot cup of coffee. And no one would look twice if you wanted to enjoy a slice for breakfast. Sometimes that’s the best time of day for a little decadence. If he was still alive, Bacon would be right there with you, enjoying a plate of breakfast trout.
If you get a chance to try this recipe, please let us know how you liked it. And if you have any questions on how to make your pie crust please comment below and we’ll get right back to you.
In the meantime, cheers to all the recipes that turn into traditions and cheers to Bacon and Dolly for always being a part of our most delicious holiday celebrations.
10 thoughts on “Bacon, Montana & The Family Pie Crust: It’s Tradition Time!”
Thanks so much Michelle!
Love this post…history, tradition and one gorgeous pie! What a great photo. Dolly certainly was stylish for the wilds of Montana and Bac in his railroad garb is priceless.
Oh I love this picture too! Wouldn’t it be great if not only their recipes were passed down but also their clothes?!
Loved every word of this!
Awww… thanks so much!
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My pie turned out like soup! The custard never set up and it was so very sweet. I followed the filling recipe exactly and have been making pies for 40+ years, with great success. I have no clue what I could have done wrong. Did I not cook it long enough? It was in the oven for 50 minutes and my oven is great! Any help would be appreciated.
Oh Kathy – I’m sorry to hear you had a tricky time with your pie. I consulted our resident baking expert here in the Vintage Kitchen and she speculated that the pie might not have been cooked long enough in the oven. When this type of pie is not baked long enough the custard won’t get hot enough to set, which will yield a soupy pie. When I make this pie the custard feels almost spongy and is very bubbly when it is ready to come out. So perhaps next time you could try baking it longer. That should help. And you are right – the filling is very sweet. That’s to counterbalence the tartness of the rhubarb:) Just like a pecan pie – this recipe is on the sweeter side of desserts. Please let us know how it gos next time. It can be so tricky with exact baking times these days since ovens vary so much in our modern world. Thank you so much for sharing your story. It will be so helpful for other bakers as well:)