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.
Ingredients
Scale
- 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
Instructions
- In a large mixing bowl, combine 1 ½ cups of all-purpose flour and ½ teaspoon of salt. Mix with a whisk.
- 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.
- Gradually add 6 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and knead gently until it holds together. Avoid overworking the dough.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- In a large mixing bowl, combine 2 cups of chopped fresh rhubarb and 2 cups of hulled and sliced fresh strawberries.
- 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.
- Drizzle in 1 tablespoon of lemon juice and mix until well combined. Set aside.
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick.
- 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.
- Fold the edges under to create a thicker border and crimp the edges for decoration.
- Refrigerate the pie crust for another 15 minutes.
- In a medium mixing bowl, whisk together 3 large eggs until well beaten.
- Slowly add in 1 cup of heavy cream, whisking until combined.
- Pour the egg and cream mixture over the fruit filling, dot with 1 tablespoon of butter, and gently stir to combine.
- Pour the filling into the prepared pie crust.
- Brush the edges of the crust with the egg wash made from 1 egg yolk and 1 tablespoon of milk.
- 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.
- 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