Rhubarb Custard Pie

Directions

1. 1
   Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes.
2. 2
   Prick the bottom and sides with a fork, and then line the crust with aluminum foil.
3. 3
   Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes.
4. 4
   Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes.
5. 5
   Cool completely.
6. 6
   Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined.
7. 7
   Transfer to the crust and spread to form an even layer.
8. 8
   Place the pie on a rimmed baking sheet.
9. 9
   Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb.
10. 10
    Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes.
11. 11
    Cool completely on a wire rack.
12. 12
    Before serving, lightly dust with confectioners' sugar.
13. 13
    TIP: You can make this pie the day before and chill overnight in the fridge.