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.

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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.