Strawberry Rhubarb Custard Pie
Introduction
Strawberry Rhubarb Custard Pie is the ultimate balance of sweet and tart, wrapped in a flaky, buttery crust and finished with a creamy, luscious custard. It’s a classic dessert that beautifully celebrates the flavors of spring and summer—especially when you have fresh rhubarb and strawberries on hand.
If you’re searching for a pie that’s a showstopper on any table and truly wows with every bite, this is it. The custard’s silky texture swirls deliciously with the jammy fruit filling, making each forkful irresistible. Perfect for gatherings, potlucks, and holiday tables, this crowd-pleaser is easy enough for a baker of any skill level.
Why This Strawberry Rhubarb Custard Pie Is Unmissable
The combination of tart rhubarb and juicy strawberries with a rich custard filling elevates this pie beyond the ordinary. The fruit softens to perfection, while the creamy custard tames the tang, and the crisp crust adds the perfect contrast. This marriage of textures and flavors turns a humble pie into a celebration-worthy dessert that appeals to just about everyone.
Prepping Fruit for the Pie Filling
For the best pie, consistent fruit pieces are key. Using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper lets you quickly and evenly dice rhubarb and strawberries, ensuring even baking and a beautifully textured filling. Simply wash, trim, and chop the fruits into bite-sized pieces—no guesswork required.
Set the prepared fruit aside as you make the custard, letting the flavors begin to mingle.
Building the Custard and Pie Assembly
Whisk together eggs, sugar, heavy cream, a bit of vanilla extract, and a touch of flour for thickening. The custard mixture should be smooth and pourable, binding the fruit as it bakes. For best results, weigh your ingredients with the Amazon Basics Digital Kitchen Scale with LCD Display—precision is key when it comes to custard consistency and filling ratios.
Roll out your pie crust and place it in your pie pan, trimming the edges neatly. Line the unbaked crust with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll during blind baking, if desired, to prevent sticking and encourage perfect browning.
Layer your diced fruit in the crust, then pour the custard evenly over the top, folding in the ingredients until everything is well distributed.
Baking and Finishing Touches
Carefully transfer your assembled pie to the oven. Using a reliable thermometer like the Alpha Grillers Meat Thermometer Digital, Instant Read ensures that the custard is perfectly set (no more guessing if your pie is done!). The pie is ready when the center is just set, and the edges are golden brown.
Let your pie cool before slicing—this gives the custard time to firm up for clean, beautiful servings!
Serving Suggestions for Strawberry Rhubarb Custard Pie
A wedge of this pie is pure heaven on its own, but a dollop of barely sweetened whipped cream or a scoop of vanilla ice cream can make it even more decadent. Serve with coffee, tea, or a tall glass of cold milk for the full nostalgic experience. For gatherings, slice and arrange pieces on a platter covered with a Pureegg Plastic Table Cloth Disposable for an easy, mess-free presentation.
Nutritional Information and Serving Size
This luscious pie yields 8 generous slices. Each portion contains approximately 350–400 calories, depending on your crust and cream choice. It’s an indulgence best enjoyed as the grand finale to a memorable meal!
Deliciously Balanced Strawberry Rhubarb Custard Pie (Recap)
By combining tart fruit, velvety custard, and flaky crust, this pie delivers a flavor profile and texture that’s second to none. It’s unfailingly festive, simple to prepare, and sure to become a favorite at every celebration.
Ingredients
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare your rhubarb and strawberries—dice using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for uniform pieces.
- Place your rolled-out pie crust in a 9-inch pan. For best results and easy release, line with a piece of Reynolds Kitchens Brown Parchment Paper Roll during blind baking for 10 minutes (remove before adding filling).
- Spread the chopped rhubarb and strawberries evenly in the crust.
- In a large bowl, whisk together eggs, granulated sugar, heavy cream, flour, vanilla extract, and pinch of salt until smooth. Use the Amazon Basics Digital Kitchen Scale with LCD Display for precise measurements, especially for the flour and sugar.
- Pour the custard over the fruit, gently tapping the pie dish to settle the filling.
- Bake for 40–50 minutes, covering the edges of the pie crust with foil if they begin to overbrown. The pie is done when the filling is just set in the center—verify with the Alpha Grillers Meat Thermometer Digital, Instant Read; the center should reach about 175°F (80°C).
- Cool the pie completely before slicing. Serve with whipped cream if desired.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (includes cooling time)
