This is far from my first kitchen fail, but it is the first that I have shared on Olalliberry. It's about time! I have learned to cook from my parents and relatives, reading cookbooks, and from watching a lot of Food Network in college (it was my favorite way of curing a hangover, believe it or not, along with drinking as much water as I could stand). But I have also learned a lot from kitchen mistakes that I've made all on my own. I love to experiment, and experiments sometimes go wrong. Fortunately, this one still turned out pretty tasty.
Rhubarb custard pie is a classic spring dessert, one I grew up eating and so I am pretty fond of it. I didn't have the family recipe handy, but I figured it was such a classic dessert that I could just search for a few recipes online and mix-and-match to my tastes. One recipe called for just 2 cups of chopped rhubarb, while another called for 3 - I chose the more fruit-heavy option. Everything looked good at first, and while it ended up tasting okay, it could have been a lot better.
There were two problems with this pie: first and foremost, the filling was watery in the middle. This is always a risk with any fruit pie, but I assumed that without a top crust, the excess liquid would evaporate in the oven. Lesson learned: when making a fruit pie it is (almost) always a good idea to add flour, cornstarch or some other starch to the filling to absorb the fruit juices. This should also help to stabilize the custard.
The second problem will take more time and practice to fix, and that is the crust. I've made pie crust at least a dozen times in my life, but it doesn't always turn out so well. This one was kind of tough, and definitely too thick. The flavor was good though.
P.S. You may have noticed the difference in photo quality between these pictures. The first two were taken with a DSLR (not mine, but I use it occasionally) and the last one was taken with the point-and-shoot that I've owned for six years.