Strawberry Rhubarb Custard Pie

Assembly: Building the Perfect Strawberry Rhubarb Custard Pie

This pie is all about creating a creamy, tangy dessert with a stunning presentation. Here’s how to make it shine:

• Crust Prep:
  • Ensure the pie crust is evenly rolled and fitted into the pie plate to hold the filling without cracking.
  • Flute the edges for a decorative touch, if desired.
• Fruit and Custard:
  • Spread the rhubarb and strawberries evenly to avoid clumping and ensure every slice has fruit.
  • Pour custard slowly to fill gaps without disturbing the fruit; stop just below the crust’s edge to prevent overflow.
• Glazing:
  • Apply the jam glaze thinly for a glossy finish; use a pastry brush for even coverage.
  • Work quickly while the jam is warm to avoid it setting before spreading.
• Presentation Tips:
  • Serve on a decorative pie plate to highlight the golden crust and glossy top.
  • Garnish with fresh strawberry slices, a dusting of powdered sugar, or a dollop of whipped cream for a professional look.
  • Pair with coffee, tea, or a glass of dessert wine for a complete dessert experience.

Serving Suggestions

• Dessert: Serve as the star of a spring or summer meal, with whipped cream or vanilla ice cream.
• Brunch: Pair with quiche or frittata for a sweet-savory balance.
• Potluck: Bring to gatherings in a pie carrier; slice just before serving to maintain shape.
• Variations: Offer with a drizzle of caramel sauce or a sprinkle of chopped nuts for extra flair.
• Drinks: Enjoy with iced tea, lemonade, or a sparkling rosé for a refreshing complement.

Storage and Make-Ahead Tips

This pie stores well and can be prepped ahead:

• Refrigerator: Store in an airtight container or cover tightly with plastic wrap in the fridge for up to 3 days. Serve chilled or let sit at room temperature for 15 minutes before serving.
• Freezer: Freeze the baked, unglazed pie (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw in the fridge overnight, glaze, and serve; texture may soften slightly.
• Make-Ahead: Prepare the pie crust and chop rhubarb/strawberries up to 1 day in advance; store separately in the fridge. Assemble and bake the pie the day of serving for the freshest flavor.
• Serving Tip: Serve chilled for the best custard texture; if refrigerated for long, check for excess moisture and pat dry before serving.

Recipe Variations

• Berry Rhubarb Pie: Replace strawberries with raspberries or mixed berries for a different flavor.
• Spiced Custard Pie: Add ¼ tsp cinnamon or ginger to the custard for extra warmth.
• Light Custard Pie: Reduce sugar to 1 ¼ cups and use 2% milk or a plant-based milk.
• Gluten-Free Pie: Use a gluten-free pie crust and substitute gluten-free flour in the custard.
• No-Crust Pie: Bake the filling in a greased 9-inch baking dish for a crustless custard dessert.

Nutritional Information (Approximate)

• Per Serving (1 of 8):
  • Calories: 320 kcal
  • Protein: 5 g
  • Fat: 12 g
  • Carbohydrates: 50 g
  • Sugar: 38 g
  • Sodium: 200 mg
  • Note: Values are approximate and depend on specific brands and ingredient amounts.

Conclusion

Strawberry Rhubarb Custard Pie is the ultimate sweet-tart dessert, offering juicy fruit, creamy custard, and a flaky crust in every delicious bite. With its straightforward preparation, vibrant flavors, and make-ahead convenience, it’s a must-try for spring dinners, summer picnics, or any special occasion. This recipe is so versatile and beautiful, you’ll want to make it a regular in your dessert rotation. So roll out that crust, whisk that custard, and get ready to enjoy a pie that’s pure seasonal bliss!

Strawberry Rhubarb Custard Pie

• Author: Alyssa

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Description

Craving a dessert that perfectly balances sweet and tart with a creamy, comforting texture? Strawberry Rhubarb Custard Pie is the ultimate treat! This classic pie combines tangy rhubarb and juicy strawberries with a rich, velvety custard, all nestled in a flaky pie crust and finished with a glossy strawberry jam glaze. Ideal for spring and summer gatherings, potlucks, or a special family dessert, this pie is straightforward to prepare and delivers nostalgic, crowd-pleasing flavors.

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Ingredients

This pie comes together with ingredients that create a flavorful, creamy dessert. Here’s what you need and why each matters:

• Unbaked Pie Crust (1, 9-inch): The flaky, buttery base that holds the filling.

• Rhubarb (3 cups, sliced ¼-inch thick): Provides tart, tangy flavor and texture.

• Fresh Strawberries (1 cup, quartered): Add sweet, juicy bursts and vibrant color.

• Large Eggs (3): Create the creamy, custard-like structure.

• White Sugar (1 ½ cups): Sweetens the filling to balance the tart rhubarb.

• Milk (3 tbsp): Adds smoothness to the custard.

• All-Purpose Flour (3 tbsp): Thickens the custard for a set texture.

• Freshly Grated Nutmeg (¼ tsp): Infuses warm, aromatic depth.

• Butter (1 tbsp, diced): Adds richness and subtle flavor to the filling.

• Strawberry Jam (2 tbsp): Creates a glossy, sweet glaze for the top.

• Water (¼ tsp): Thins the jam for easy glazing.

Substitutions and Variations

• Pie Crust: Use homemade or gluten-free crust; a graham cracker crust works for a different texture.

• Rhubarb: Swap for additional strawberries or tart apples if rhubarb is unavailable, but adjust sugar (reduce to 1 ¼ cups for apples).

• Strawberries: Use frozen strawberries (thawed and drained) or raspberries for a different berry flavor.

• Sugar: Reduce to 1 ¼ cups for a less sweet pie or use brown sugar for a caramel-like note.

• Milk: Substitute with heavy cream for a richer custard or plant-based milk for dairy-free (texture may vary).

• Gluten-Free: Use gluten-free flour and crust; ensure jam is gluten-free.

• Add-Ins: Mix in ½ tsp vanilla extract or a pinch of cinnamon to the custard for extra flavor.

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Instructions

1. Prepare the Oven and Crust:

   • Preheat the oven to 350°F (175°C).

   • Place 1 (9-inch) unbaked pie crust in a 9-inch pie plate and set it on a baking sheet lined with parchment paper or a silicone baking mat to catch any drips.

2. Assemble the Fruit Filling:

   • In a bowl, combine 3 cups rhubarb (sliced ¼-inch thick) and 1 cup fresh strawberries (quartered).

   • Transfer the fruit mixture to the pie crust, distributing it evenly.

3. Make the Custard Filling:

   • In a medium bowl, whisk together 3 large eggs, 1 ½ cups white sugar, 3 tbsp milk, 3 tbsp all-purpose flour, and ¼ tsp freshly grated nutmeg until smooth and well combined.

   • Slowly pour the custard filling over the rhubarb and strawberries in the pie crust, filling just to the top edge of the crust.

4. Add Butter and Bake:

   • Scatter 1 tbsp diced butter evenly over the top of the custard filling.

   • Lightly tap and shake the baking sheet to remove any air bubbles.

   • Transfer the pie (on the baking sheet) to the preheated oven and bake for about 1 hour, turning the pie halfway through, until the rhubarb is tender and the custard is set (the center should be just slightly jiggly).

5. Glaze and Cool:

   • In a small bowl, mix 2 tbsp strawberry jam with ¼ tsp water.

   • Microwave the jam mixture until warm, about 15 seconds, stirring to combine.

   • Brush or spread the warm jam glaze over the top of the baked pie.

   • Let the pie cool to room temperature, about 1–2 hours, then refrigerate for at least 1 hour until fully chilled and ready to serve.

6. Serve:

   • Slice the pie into 8 wedges and serve chilled or at cool room temperature, optionally with whipped cream or vanilla ice cream.

Cooking Tips

• Even Slicing: Slice rhubarb uniformly (¼-inch thick) for consistent cooking; quarter strawberries to match the size for even distribution.

• Custard Consistency: Whisk the custard thoroughly to avoid lumps; pour slowly to prevent overflow and ensure it fills gaps between fruit.

• Prevent Soggy Crust: Use a baking sheet to catch drips and consider blind-baking the crust for 10 minutes at 375°F (190°C) for extra crispness (optional).

• Check Doneness: The custard should be mostly set with a slight jiggle in the center; a knife inserted near the center should come out mostly clean.

• Cooling: Cool to room temperature before chilling to prevent condensation on the pie’s surface; refrigerate to fully set the custard.

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FAQs

Q: Can I use frozen rhubarb or strawberries?
A: Yes! Thaw and drain frozen rhubarb and strawberries well to avoid excess moisture; pat dry before using. Reduce sugar slightly if berries are pre-sweetened.

Q: Is the pie very sweet?
A: The pie has a balanced sweetness from 1 ½ cups sugar, offset by tart rhubarb. Reduce to 1 ¼ cups for a less sweet result.

Q: Why is my custard runny?
A: Runny custard can result from underbaking or excess fruit moisture. Bake until just set (slight jiggle in the center) and ensure fruit is not overly wet.

Q: Can I make this without a crust?
A: Yes! Bake the filling in a greased 9-inch baking dish for a crustless custard dessert; reduce baking time by 5–10 minutes.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. See storage tips above for details.

Q: Can I make this vegan?
A: Yes! Use a vegan pie crust, replace eggs with a custard alternative (e.g., silken tofu or cornstarch slurry), use plant-based milk and butter, and ensure jam is vegan-friendly.