Strawberry Rhubarb Custard Pie: A Deliciously Sweet and Tangy Dessert Recipe

Strawberry Rhubarb Custard Pie is a delightful dessert that perfectly balances the tartness of rhubarb with the sweetness of strawberries, all enveloped in a creamy custard filling. This classic pie has a rich history, often associated with springtime gatherings and family celebrations. The combination of these two fruits not only creates a vibrant color but also a flavor profile that is both refreshing and comforting. I love how the smooth custard contrasts with the flaky pie crust, making each bite a delightful experience. People adore this dish for its unique taste and texture, as well as its convenience—it’s a perfect way to showcase seasonal produce. Whether served warm or chilled, Strawberry Rhubarb Custard Pie is sure to impress your family and friends!

this Recipe

Ingredients:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and diced
• 6 tablespoons ice water
• 2 cups fresh rhubarb, chopped
• 2 cups fresh strawberries, hulled and sliced
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 3 large eggs
• 1 cup heavy cream
• 1 tablespoon lemon juice
• 1 tablespoon butter, to dot
• 1 egg yolk, for egg wash
• 1 tablespoon milk, for egg wash

Preparing the Pie Crust

Let’s start with the pie crust, which is the foundation of our delicious strawberry rhubarb custard pie. A flaky, buttery crust is essential, and I love making it from scratch!

1. In a large mixing bowl, combine 1 ½ cups of all-purpose flour and ½ teaspoon of salt. Mix them together with a whisk to ensure they are well combined.
2. Add ½ cup of chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout.
3. Gradually add 6 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may not need all the water, so add it slowly.
4. Once the dough has formed, turn it out onto a lightly floured surface. Knead it gently just until it holds together, being careful not to overwork it.
5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. This resting period helps the gluten relax, making for a tender crust.

Preparing the Filling

While the crust is chilling, let’s prepare the filling. The combination of strawberries and rhubarb creates a delightful balance of sweet and tart flavors.

1. In a large mixing bowl, combine 2 cups of chopped fresh rhubarb and 2 cups of hulled and sliced fresh strawberries.
2. Add 1 cup of granulated sugar, ¼ cup of cornstarch, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon to the fruit mixture. Stir gently to coat the fruit evenly with the sugar and cornstarch.
3. Drizzle in 1 tablespoon of lemon juice, which will enhance the flavors and help balance the sweetness. Mix everything together until well combined. Set aside to let the juices mingle while we roll out the crust.

Rolling Out the Crust

Now that the dough has chilled, it’s time to roll it out and prepare it for the pie.

1. Preheat your oven to 425°F (220°C).
2. On a lightly floured surface, take the chilled dough out of the refrigerator. Using a rolling pin, roll the dough into a circle about 12 inches in diameter, ensuring it’s about 1/8 inch thick.
3. Carefully transfer the rolled-out dough to a 9-inch pie pan. Gently press the dough into the pan, making sure there are no air bubbles. Trim any excess dough hanging over the edges, leaving about 1 inch to fold over.
4. Fold the edges of the dough under itself to create a thicker border, then crimp the edges with your fingers or a fork for a decorative touch.
5. Place the pie crust in the refrigerator for another 15 minutes to firm up while we prepare the custard.

Making the Custard

The custard is what makes this pie truly special. It adds a creamy texture that complements the fruit beautifully.

1. In a medium mixing bowl, whisk together 3 large eggs until they are well beaten.
2. Slowly add in 1 cup of heavy cream

   Conclusion:

   In conclusion, this Strawberry Rhubarb Custard Pie is truly a must-try for anyone who loves a delightful blend of sweet and tart flavors. The combination of juicy strawberries and tangy rhubarb, all enveloped in a creamy custard filling, creates a dessert that is not only delicious but also visually stunning. Whether you’re serving it at a summer picnic, a family gathering, or simply enjoying a slice with your morning coffee, this pie is sure to impress. For serving suggestions, I recommend pairing this pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream to enhance the flavors even further. If you’re feeling adventurous, you can also experiment with variations by adding a sprinkle of cinnamon or nutmeg to the custard for an extra layer of warmth, or even swapping out the strawberries for blueberries or peaches for a different twist. I encourage you to give this Strawberry Rhubarb Custard Pie a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to take a moment to snap a picture and share it on social media—let’s spread the joy of baking together! Happy baking! Print
   

   Strawberry Rhubarb Custard Pie: A Deliciously Sweet and Tangy Dessert Recipe

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   • Author: Maria
   • Total Time: 135 minutes
   • Yield: 8 servings 1x

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   Description

   Enjoy a delicious Strawberry Rhubarb Custard Pie featuring a flaky homemade crust filled with a creamy blend of sweet strawberries and tart rhubarb. Perfect for any occasion, this pie is a delightful treat that combines fresh flavors and a rich custard filling.

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   Ingredients

   Scale 1x2x3x

   • 1 ½ cups all-purpose flour
   • ½ teaspoon salt
   • ½ cup unsalted butter, chilled and diced
   • 6 tablespoons ice water
   • 2 cups fresh rhubarb, chopped
   • 2 cups fresh strawberries, hulled and sliced
   • 1 cup granulated sugar
   • ¼ cup cornstarch
   • 1 teaspoon vanilla extract
   • ½ teaspoon ground cinnamon
   • 3 large eggs
   • 1 cup heavy cream
   • 1 tablespoon lemon juice
   • 1 tablespoon butter, to dot
   • 1 egg yolk, for egg wash
   • 1 tablespoon milk, for egg wash

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   Instructions

   1. In a large mixing bowl, combine 1 ½ cups of all-purpose flour and ½ teaspoon of salt. Mix with a whisk.
   2. Add ½ cup of chilled, diced unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
   3. Gradually add 6 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together.
   4. Turn the dough out onto a lightly floured surface and knead gently until it holds together. Avoid overworking the dough.
   5. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
   6. In a large mixing bowl, combine 2 cups of chopped fresh rhubarb and 2 cups of hulled and sliced fresh strawberries.
   7. Add 1 cup of granulated sugar, ¼ cup of cornstarch, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon. Stir gently to coat the fruit.
   8. Drizzle in 1 tablespoon of lemon juice and mix until well combined. Set aside.
   9. Preheat your oven to 425°F (220°C).
   10. On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick.
   11. Transfer the rolled-out dough to a 9-inch pie pan, pressing it gently into the pan. Trim excess dough, leaving about 1 inch to fold over.
   12. Fold the edges under to create a thicker border and crimp the edges for decoration.
   13. Refrigerate the pie crust for another 15 minutes.
   14. In a medium mixing bowl, whisk together 3 large eggs until well beaten.
   15. Slowly add in 1 cup of heavy cream, whisking until combined.
   16. Pour the egg and cream mixture over the fruit filling, dot with 1 tablespoon of butter, and gently stir to combine.
   17. Pour the filling into the prepared pie crust.
   18. Brush the edges of the crust with the egg wash made from 1 egg yolk and 1 tablespoon of milk.
   19. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the custard is set and the crust is golden brown.
   20. Allow the pie to cool before serving.

   Notes

   • For a sweeter pie, adjust the sugar according to your taste.
   • Serve with whipped cream or vanilla ice cream for an extra treat.

   • Prep Time: 90 minutes
   • Cook Time: 45 minutes