strawberry rhubarb custard pie recipe

Written ByJenny Smyth Posted on
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The Best strawberry rhubarb custard pie recipe

I’ve been making strawberry rhubarb custard pie for years, and it’s still a favorite among my family and friends. This pie is a classic dessert that originated in Europe, where strawberries and rhubarb were combined to create a sweet and tangy filling.

The key to this recipe is the use of fresh strawberries and rhubarb, which are cooked down with sugar and spices to create a thick and syrupy filling. This filling is then poured into a flaky pastry crust and topped with a layer of creamy custard.

The result is a pie that’s both sweet and savory, with a beautiful balance of flavors and textures. I love making this pie because it’s a great way to use up fresh strawberries and rhubarb, which are often overlooked in favor of more popular fruits.

But once you try it, you’ll be hooked – the combination of sweet strawberries and tart rhubarb is absolutely addictive. And the best part is that it’s incredibly easy to make, even for beginner bakers.

Just be sure to use high-quality ingredients, like fresh eggs and real butter, to get the best flavor out of your pie. One of the best things about this pie is its versatility – it’s perfect for any occasion, from casual weeknight dinners to special events like holidays and weddings.

And it’s also great for families, since it makes a big batch that’s easy to serve and share. So if you’re looking for a new dessert recipe to try out, I highly recommend giving this strawberry rhubarb custard pie a shot.

Strawberry Rhubarb Custard Pie

4.6 from 838 votes

A delightful pie featuring a tangy rhubarb and sweet strawberry filling, all in a creamy custard. It is perfect for spring and summer.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 tsp white sugar
1/2 cup shortening
5 tbsp ice-cold water

For the Custard

2 cups whole milk
1/2 cup white sugar
1/4 cup cornstarch
1/4 tsp salt
2 egg yolks
1 egg
2 tbsp unsalted butter
1 tsp vanilla extract

For the Fruit Filling

4 cups diced strawberries
4 cups diced rhubarb
1/2 cup white sugar
1 tbsp lemon juice
1 tsp lemon zest

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Cut in shortening until mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing until dough forms.
5Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
6Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish.
7Press dough into the pie dish, trimming and crimping the edges.
8Brush the bottom of the crust with a bit of water to prevent sogginess.
9In a medium saucepan, combine strawberries, rhubarb, sugar, lemon juice, and lemon zest.
10Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 10-15 minutes.
11Remove from heat and let it cool slightly.
12In a separate bowl, whisk together milk, sugar, cornstarch, and salt until smooth.
13In another bowl, whisk together egg yolks and egg.
14Gradually pour the milk mixture into the egg mixture, whisking constantly to prevent curdling.
15Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Remove from heat and stir in butter and vanilla extract until butter is melted and the mixture is smooth.
17Spoon the fruit filling into the prepared pie crust, spreading it evenly.
18Pour the custard mixture over the fruit filling, ensuring it is evenly distributed.
19Roll out the second disc of dough and place it over the filling.
20Crimp the edges to seal.
21Cut slits in the top crust to allow steam to escape.
22Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
23If the edges of the crust start to brown too quickly, cover them with aluminum foil.
24Let the pie cool completely on a wire rack before serving.
25This allows the custard to set properly.
26Serve at room temperature or chilled, with a dollop of whipped cream if desired.

🔧Equipment

Pie dish
Mixing bowls
Whisk
Saucepan
Rolling pin
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 16g💛Saturated Fat: 7g❤️Cholesterol: 60mg🧂Sodium: 400mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 25g🥩Protein: 6g

📝Notes

This pie can be made ahead of time and refrigerated until ready to serve. The custard will thicken as it cools, so it is important to let the pie cool completely before slicing.

Watch Video Of How Strawberry Rhubarb Custard Pie Works

This strawberry rhubarb custard pie is always a good idea for any occasion – whether you’re hosting a dinner party or just want something delicious for your family. It’s also incredibly versatile – you can serve it as-is or top it with whipped cream or vanilla ice cream for an extra-special treat.

Plus, because it makes such a big batch, you’ll have plenty left over for future meals (just be sure to store any leftovers properly!) Overall, this recipe is a winner in my book – give it a try today!

❓ Frequently Asked Questions About Strawberry Rhubarb Custard Pie

Q: What type of pastry crust is best for this pie?

A: For this pie, I recommend using a homemade pastry crust made with cold butter and shortening. This will give your crust a flaky texture that’s perfect for holding up to the creamy filling. You can also use store-bought pastry dough if you prefer – just be sure to thaw it according to the package instructions.

Q: Can I substitute other types of fruit for the strawberries and rhubarb?

A: While you can certainly experiment with other types of fruit in this pie, I highly recommend sticking with the classic combination of strawberries and rhubarb. The sweetness of the strawberries pairs perfectly with the tartness of the rhubarb, creating a unique flavor that’s hard to replicate with other fruits.

Q: How do I prevent the custard from curdling when I add it to the filling?

A: To prevent the custard from curdling when you add it to the filling, make sure to temper the eggs by slowly pouring them into the hot filling while whisking constantly. This will help prevent any sudden temperature changes that could cause the eggs to scramble.

Q: Can I make this pie ahead of time?

A: Yes, you can definitely make this pie ahead of time – just be sure to assemble all the components (including the custard) at least an hour before baking. This will give your filling time to set before you bake it off.

Q: What’s the best way to store leftover pie?

A: To store leftover pie, simply cover it tightly with plastic wrap or aluminum foil and refrigerate at 40°F or below for up to 3 days. You can also freeze individual slices or whole pies for up to 2 months – just be sure to label them clearly so you know what you have!

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