rhubarb strawberry custard pie recipe

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

I’ve been making this rhubarb strawberry custard pie recipe for years, and it’s always a hit with my family. The combination of tart rhubarb and sweet strawberries, paired with a rich and creamy custard filling, is a match made in heaven. This pie is perfect for springtime gatherings or everyday desserts.

It’s also a great way to use up seasonal produce, like fresh strawberries and rhubarb, which are abundant during the spring months. The key to this recipe is using high-quality ingredients and taking the time to properly prepare the filling, which involves cooking the rhubarb until it’s tender before adding it to the custard mixture. This ensures that the filling is smooth and free of any bitter flavors.

I love serving this pie at family gatherings, as it’s easy to serve and always impresses our guests. Plus, it’s a great way to get everyone involved in the kitchen – my kids love helping me mix the filling and roll out the dough. This pie is also a great way to use up leftover ingredients, like extra strawberries or rhubarb that’s past its prime.

Simply freeze the extra ingredients for later use in this recipe or other desserts. One of my favorite things about this pie is how well it freezes – I can make the filling and dough ahead of time and then assemble and bake the pie as needed. This makes it perfect for busy families or individuals who want to enjoy a homemade dessert without all the fuss.

In terms of health benefits, this pie is relatively low in calories and sugar compared to other desserts – just be sure to use whole wheat flour instead of all-purpose flour for an added nutritional boost.

Rhubarb Strawberry Custard Pie

4.7 from 1048 votes

A delightful pie featuring a creamy custard filling with tart rhubarb and sweet strawberries. Perfect for spring and summer.

Prep Time30 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Custard Filling

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

For the Rhubarb Strawberry Filling

4 cups sliced fresh rhubarb
2 cups sliced fresh strawberries
1/2 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
1 tbsp water

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour, salt, and sugar.
3Add cubed butter and mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish.
7Transfer the dough to the pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Refrigerate the pie crust while preparing the fillings.
10In a medium saucepan, combine milk, sugar, cornstarch, and salt.
11Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
12Remove from heat.
13In a separate bowl, whisk egg yolks.
14Slowly pour 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
15Pour the egg mixture back into the saucepan, stirring constantly.
16Cook over medium heat until the mixture thickens and comes to a gentle boil.
17Remove from heat and stir in butter and vanilla extract.
18Set aside to cool slightly.
19In a large bowl, combine rhubarb, strawberries, sugar, and lemon juice.
20In a small bowl, mix cornstarch with water to form a slurry.
21Add the slurry to the fruit mixture and toss to combine.
22Transfer the fruit mixture to the chilled pie crust.
23Pour the custard filling over the fruit, spreading it evenly.
24Roll out the second disc of dough and place it over the filling.
25Trim the edges, leaving about 1/2 inch of overhang.
26Crimp the edges to seal.
27Cut slits in the top crust to allow steam to escape.
28Bake at 425°F for 15 minutes.
29Reduce the oven temperature to 375°F and bake for an additional 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
30If the crust begins to brown too quickly, cover the edges with aluminum foil.
31Remove the pie from the oven and let it cool on a wire rack for at least 3 hours before serving.
32This allows the filling to set properly.
33Serve at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

9-inch pie dish
Mixing bowl
Saucepan
Whisk
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 450mg🌾Total Carbs: 65g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: For a smoother custard, strain the filling through a fine-mesh sieve before pouring it into the pie. To ensure a flaky crust, handle the dough as little as possible and keep it cold.

This rhubarb strawberry custard pie recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a delicious dessert option for your weeknight dinner routine.

To store leftover pie slices, place them in an airtight container in the refrigerator for up to three days or freeze them for up to two months.

When reheating individual slices, simply warm them in the microwave or oven until they’re steaming hot – be careful not to overheat, as this can cause the filling to become too runny.

❓ Frequently Asked Questions About Rhubarb Strawberry Custard Pie

Q: What type of flour should I use for this pie crust?

A: I recommend using whole wheat flour for an added nutritional boost and a slightly nuttier flavor. However, all-purpose flour will also work well if you don’t have whole wheat on hand.

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

A: While you can experiment with other fruits, keep in mind that some fruits may not hold up as well to cooking or may change the overall flavor profile of the pie.

Q: How do I prevent the filling from becoming too runny?

A: To prevent the filling from becoming too runny, make sure to cook the rhubarb until it’s tender before adding it to the custard mixture.

Q: Can I make this pie gluten-free?

A: Yes, you can make this pie gluten-free by substituting gluten-free flours for the all-purpose flour in the crust.

Q: Is there a specific type of milk I should use for this recipe?

A: You can use any type of milk you prefer – whole milk, skim milk, or even non-dairy milk alternatives like almond milk or soy milk.

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