How to Make Strawberry Rhubarb Custard Pie
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Preheat your oven to 400°F (200°C).
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Prepare crust: Roll out your pie dough, fit into the pie plate, and crimp edges.
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Mix fruit: Combine strawberries and rhubarb in a large bowl.
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Make sugar mixture: In another bowl, whisk sugar, flour, and salt. Toss with fruit.
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Assemble: Spread fruit mixture evenly in prepared crust.
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Make custard: In a separate bowl, whisk eggs, cream, and vanilla until smooth. Pour over fruit.
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Bake initial: Place pie on baking sheet and bake for 15 minutes at 400°F.
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Lower temperature: Reduce oven to 350°F (175°C) and bake 45–50 minutes more, until custard is set and crust golden.
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Cool completely on a wire rack before slicing.
What to Serve With It
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Vanilla ice cream
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Freshly whipped cream
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A drizzle of warm caramel
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Chilled rosé or herbal tea
Tips for Perfect Pie
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Prevent soggy bottoms: Chill the crust before baking.
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Even custard: Whisk eggs and cream thoroughly to avoid streaks.
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Flavor boost: Let the pie rest overnight in the fridge for maximum taste.
Storage Instructions
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Refrigerator: Store covered for up to 4 days.
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Freezer: Wrap tightly and freeze for up to 2 months; thaw in fridge before serving.
FAQ
Can I use frozen rhubarb?
Yes, just thaw and drain it well before using.
Do I need to blind-bake the crust?
Not for this recipe—the custard sets nicely without it.
Can I make this dairy-free?
Yes, substitute heavy cream with full-fat coconut cream.
Final Slice of Advice
If you’ve never tried Strawberry Rhubarb Custard Pie, you’re in for something special. It’s the kind of dessert that makes people close their eyes and sigh after the first bite. Simple to make, unforgettable to eat—this one deserves a spot in your recipe box.
