strawberry rhubarb custard pie recipe

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The Best strawberry rhubarb custard pie recipe

I’m so excited to share with you my favorite strawberry rhubarb custard pie recipe. This pie has been a staple in our household for years, and it’s always a hit with my family and friends. The combination of sweet and tart flavors, along with the creamy custard, is just perfect. I love how the strawberries and rhubarb balance each other out, creating a beautiful harmony of flavors.

The best part is that this pie is incredibly easy to make, requiring only a few simple ingredients and no fuss at all. I first discovered this recipe at a family gathering many years ago. My aunt, who was known for her incredible baking skills, had brought this pie as a dessert. It was love at first bite!

I was hooked from the very first taste. Over the years, I’ve tweaked the recipe to make it my own, but the essence remains the same. The key to this pie’s success lies in its simplicity. The crust is flaky and buttery, while the filling is rich and creamy.

The addition of fresh strawberries and rhubarb adds natural sweetness and texture to the pie. And let’s not forget the custard – oh, the custard! It’s what really makes this pie stand out from the rest. One of my favorite things about this recipe is how versatile it is.

You can serve it as a dessert or even as a snack. It’s perfect for potlucks or family gatherings, or even just for a quick treat after dinner. As a busy mom, I appreciate how easy this recipe is to make. It requires minimal prep time and can be ready in under an hour.

Plus, it’s an excellent way to get some fresh fruits into our diets. I hope you enjoy making and devouring this strawberry rhubarb custard pie as much as we do!

Strawberry Rhubarb Custard Pie

Strawberry Rhubarb Custard Pie

4.6 from 1223 votes

A delightful pie featuring a creamy custard filling with tart rhubarb and sweet strawberries, all encased in a flaky pie crust. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Custard Filling

1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 tsp salt
4 large egg yolks
1 tsp vanilla extract
1/2 cup strawberry jam

For the Fruit Filling

4 cups fresh strawberries, hulled and sliced
4 cups fresh rhubarb, sliced into 1/2-inch pieces
1/2 cup granulated sugar

For the Topping

1 tbsp milk
1 tbsp granulated sugar

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add the cold cubed butter and mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough into two equal pieces, shape them into discs, and wrap in plastic wrap.
6Refrigerate for 30 minutes.
7On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish.
8Press the dough into the dish, trimming any excess.
Set aside.
9In a medium saucepan, combine milk, heavy cream, and sugar over medium heat.
10Stir occasionally until the mixture just begins to simmer.
11In a separate bowl, whisk together cornstarch, salt, and egg yolks.
12Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
13Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
14Remove from heat and stir in vanilla extract and strawberry jam.
15Set aside to cool slightly.
16In a large bowl, toss the sliced strawberries and rhubarb with sugar.
17Arrange the fruit mixture evenly in the prepared pie crust.
18Pour the cooled custard filling over the fruit, spreading it evenly.
19Roll out the second disc of dough on a lightly floured surface.
20Place it over the fruit and custard filling.
21Crimp the edges to seal.
22Brush the top of the pie with milk and sprinkle with sugar.
23Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes.
24Reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
25If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
26Allow the pie to cool on a wire rack for at least 2 hours before serving.
27This allows the custard to set properly.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a smoother custard, strain the mixture through a fine-mesh sieve before pouring it over the fruit. You can also use frozen strawberries and rhubarb if fresh ones are not in season.

Watch Video Of How Strawberry Rhubarb Custard Pie Works

Strawberry rhubarb custard pie is a timeless classic that is perfect for any occasion, from family gatherings to everyday treats. It is a delightful blend of tart and sweet flavors, encased in a buttery, flaky crust and filled with a rich, creamy custard.

This pie is not only delicious but also a healthy option, as it incorporates seasonal fruits that are packed with essential nutrients. I always make sure to have this pie on hand for my family and friends, as it never fails to impress and brings people together.

It is a labor of love that results in a pie that is both comforting and satisfying. I highly recommend trying this recipe for your next family gathering or potluck.

It is sure to be a hit and create lasting memories for all who enjoy it.

❓ Frequently Asked Questions About Strawberry Rhubarb Custard Pie

Q: What type of strawberries should I use for this recipe?

For this recipe, I recommend using fresh strawberries that are sweet and fragrant. You can use either regular or organic strawberries depending on your preference.

Q: Can I substitute rhubarb with another ingredient?

No, rhubarb has a unique tartness that cannot be replicated by other ingredients. Feel free to experiment with different types of fruit if you prefer.

Q: How long does it take to make this pie?

This pie requires about 45 minutes of prep time and an additional 20-25 minutes for baking.

Q: Can I store leftover pie in the refrigerator?

Afraid not! For best results, store leftover pie in an airtight container in the freezer for up to 2 months.

Q: What type of milk should I use for the custard?

I recommend using whole milk or heavy cream for an extra-rich flavor.

Q: Can I make individual servings of this pie?

Sure thing! Simply divide the filling among individual ramekins or small baking dishes for an adorable presentation.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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