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:
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Unbaked Pie Crust (1, 9-inch): The flaky, buttery base that holds the filling.
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Rhubarb (3 cups, sliced ¼-inch thick): Provides tart, tangy flavor and texture.
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Fresh Strawberries (1 cup, quartered): Add sweet, juicy bursts and vibrant color.
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Large Eggs (3): Create the creamy, custard-like structure.
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White Sugar (1 ½ cups): Sweetens the filling to balance the tart rhubarb.
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Milk (3 tbsp): Adds smoothness to the custard.
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All-Purpose Flour (3 tbsp): Thickens the custard for a set texture.
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Freshly Grated Nutmeg (¼ tsp): Infuses warm, aromatic depth.
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Butter (1 tbsp, diced): Adds richness and subtle flavor to the filling.
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Strawberry Jam (2 tbsp): Creates a glossy, sweet glaze for the top.
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Water (¼ tsp): Thins the jam for easy glazing.
Substitutions and Variations
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Pie Crust: Use homemade or gluten-free crust; a graham cracker crust works for a different texture.
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Rhubarb: Swap for additional strawberries or tart apples if rhubarb is unavailable, but adjust sugar (reduce to 1 ¼ cups for apples).
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Strawberries: Use frozen strawberries (thawed and drained) or raspberries for a different berry flavor.
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Sugar: Reduce to 1 ¼ cups for a less sweet pie or use brown sugar for a caramel-like note.
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Milk: Substitute with heavy cream for a richer custard or plant-based milk for dairy-free (texture may vary).
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Gluten-Free: Use gluten-free flour and crust; ensure jam is gluten-free.
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Add-Ins: Mix in ½ tsp vanilla extract or a pinch of cinnamon to the custard for extra flavor.
Instructions
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Prepare the Oven and Crust:
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Preheat the oven to 350°F (175°C).
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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.
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Assemble the Fruit Filling:
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In a bowl, combine 3 cups rhubarb (sliced ¼-inch thick) and 1 cup fresh strawberries (quartered).
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Transfer the fruit mixture to the pie crust, distributing it evenly.
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Make the Custard Filling:
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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.
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Slowly pour the custard filling over the rhubarb and strawberries in the pie crust, filling just to the top edge of the crust.
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Add Butter and Bake:
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Scatter 1 tbsp diced butter evenly over the top of the custard filling.
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Lightly tap and shake the baking sheet to remove any air bubbles.
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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).
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Glaze and Cool:
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In a small bowl, mix 2 tbsp strawberry jam with ¼ tsp water.
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Microwave the jam mixture until warm, about 15 seconds, stirring to combine.
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Brush or spread the warm jam glaze over the top of the baked pie.
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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.
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Serve:
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Slice the pie into 8 wedges and serve chilled or at cool room temperature, optionally with whipped cream or vanilla ice cream.
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Cooking Tips
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Even Slicing: Slice rhubarb uniformly (¼-inch thick) for consistent cooking; quarter strawberries to match the size for even distribution.
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Custard Consistency: Whisk the custard thoroughly to avoid lumps; pour slowly to prevent overflow and ensure it fills gaps between fruit.
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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).
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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.
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Cooling: Cool to room temperature before chilling to prevent condensation on the pie’s surface; refrigerate to fully set the custard.