Introduction
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. Curious about how to create this delightful pie? Let’s dive into this easy recipe that’s sure to become a seasonal favorite!
Overview: Why Strawberry Rhubarb Custard Pie Is Special
Strawberry Rhubarb Custard Pie is a timeless dessert that marries the tartness of rhubarb with the sweetness of strawberries, elevated by a smooth custard filling that sets beautifully in a buttery crust. The subtle nutmeg adds warmth, while the strawberry jam glaze provides a shiny, professional finish. This recipe is versatile, make-ahead friendly, and serves 8, making it perfect for entertaining or sharing. Its vibrant colors, balanced flavors, and creamy texture make it a standout dessert for any occasion, from casual picnics to festive celebrations.
- Time Requirement:
- Prep: 20 minutes
- Baking: 1 hour
- Cooling/Chilling: 2–3 hours
- Total: About 3 hours 20 minutes–4 hours 20 minutes
- Difficulty Level: Moderate. Involves basic pie assembly, whisking, and baking; suitable for beginners with some kitchen experience.
- Why It’s Special: This recipe serves 8, offers a sweet-tart custard flavor, and is a stunning dessert. It’s budget-friendly, great for spring/summer, and ideal for gatherings.
Essential 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.
Step-by-Step Instructions
Follow these steps to create Strawberry Rhubarb Custard Pie that’s creamy, tangy, and perfectly set:
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
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!
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Strawberry Rhubarb Custard Pie
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.
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.
Instructions
-
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.
-
-
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.
-
-
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.
-
-
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).
-
-
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.
-
-
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.
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.