Easy Strawberry Rhubarb Custard Pie – Classic Fruity Dessert for Any Occasion

Strawberry Rhubarb Custard Pie is the perfect combination of sweet strawberries, tart rhubarb, and a rich, silky custard. This easy, classic pie delivers the comfort of homemade baking with vibrant fruit flavors that are ideal for spring and summer gatherings. Perfect for home bakers of any skill level, it’s a dessert that feels both nostalgic and impressive without requiring complicated techniques. The buttery crust holds a luscious custard filling that gently envelops the strawberries and rhubarb, while optional glaze adds a glossy, bakery-finish touch. Whether served at family dinners, holiday celebrations, or casual weekend desserts, this Strawberry Rhubarb Custard Pie will become a favorite in your repertoire, offering a perfect balance of sweetness, tartness, and creamy texture in every bite.

Why You’ll Love This Recipe

• Simple & Approachable – Easy steps make it beginner-friendly.
• Balanced Flavor – Tart rhubarb and sweet strawberries create a perfect harmony.
• Rich & Creamy Texture – The custard filling is silky and melts in your mouth.
• Family Favorite – Loved by kids and adults alike.
• Make-Ahead Friendly – Chill before serving for better slicing and flavor.
• Customizable Sweetness – Adjust sugar for extra-ripe berries or personal taste.

Ingredients Breakdown

Pie Base

• 1 (9-inch) unbaked pie shell

Fruit Filling

• 3 cups chopped rhubarb
• 1 cup fresh strawberries, quartered

Custard

• 3 large eggs
• 1½ cups granulated sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons milk
• ¼ teaspoon ground or grated nutmeg
• 1 tablespoon butter, diced

Optional Glaze

• 2 tablespoons strawberry jam
• ¼ teaspoon water

Yield: 8 slices

Ingredient Notes:

• Pie shell: Provides a crisp, buttery base for the custard.
• Rhubarb & strawberries: Fresh fruit offers natural tartness and sweetness.
• Eggs & milk: Form the smooth custard that binds the pie together.
• Flour: Stabilizes the custard without affecting the silky texture.
• Butter: Adds richness and flavor on top of the filling.
• Strawberry jam glaze: Optional, for a glossy, bakery-style finish.

Tools & Equipment Needed

• 9-inch pie dish
• Baking sheet
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Small saucepan (for glaze)
• Cooling rack

Optional Tools:

• Pastry brush for glaze
• Toothpick or knife to test custard doneness

Step-by-Step Instructions

1. Preheat oven to 350°F and place the unbaked pie shell in a 9-inch pie dish. Set the pie dish on a baking sheet for easy handling.
2. Prepare the fruit filling: Spread 3 cups chopped rhubarb and 1 cup quartered strawberries evenly inside the pie crust.
3. Make the custard: In a medium bowl, whisk 3 large eggs, 1½ cups sugar, 3 tablespoons flour, 3 tablespoons milk, and ¼ teaspoon nutmeg until smooth.
4. Assemble the pie: Pour the custard over the fruit in the pie shell. Dot the top with 1 tablespoon diced butter. Gently tap the pie dish to settle the filling evenly.
5. Bake: Place in the oven and bake for 55–65 minutes, or until the custard is fully set. Rotate the pie halfway through baking for even cooking.
6. Optional glaze: Warm 2 tablespoons strawberry jam with ¼ teaspoon water in a small saucepan and brush over the top of the warm pie for a glossy finish.
7. Cool and chill: Allow pie to cool to room temperature, then chill for at least 1 hour before slicing into 8 slices.

Tips & Variations

• Vegetarian Option: Naturally vegetarian.
• Gluten-Free Option: Use a gluten-free pie crust and a 1:1 gluten-free flour blend in the custard.
• Adjust Sweetness: Reduce sugar to 1 cup if strawberries are very ripe.
• Serving Suggestion: Top with whipped cream or a scoop of vanilla bean ice cream.
• Texture Tip: Ensure custard is fully set before chilling for clean slices.

Flavor Profile

The Strawberry Rhubarb Custard Pie features the perfect blend of tart and sweet. Juicy rhubarb provides a refreshing tang, while sweet strawberries balance the flavor. The custard filling is smooth and rich, adding a creamy mouthfeel that contrasts beautifully with the tender fruit. The buttery pie crust adds crisp texture, and the optional strawberry glaze introduces a subtle glossy sweetness. Every bite is a layered combination of soft, creamy, and slightly tangy textures.

Nutritional Overview (Per Slice)

• Calories: ~320
• Protein: 5 g
• Carbs: 50 g
• Fat: 12 g
• Fiber: 2 g

Dietary Notes: Vegetarian-friendly, contains dairy, gluten present unless modified, nut-free.

Make-Ahead & Meal Prep Tips

• Prep Ahead: Assemble pie and chill before baking for easier handling.
• Storage: Refrigerate for up to 2 days; cover loosely to preserve custard texture.
• Serving: Bring to room temperature for best flavor.
• Freezing: Pie can be frozen unbaked for up to 1 month; thaw and bake as directed.

FAQs

1. Can I use frozen strawberries or rhubarb?
Yes, but thaw and drain excess liquid to prevent a watery custard.

2. How do I prevent custard from curdling?
Whisk eggs gently and bake at the recommended temperature. Avoid overmixing after adding flour.

3. Can I make this pie less sweet?
Yes, reduce sugar to 1 cup if your fruit is very ripe.

4. Can I make a gluten-free version?
Yes, use a gluten-free crust and substitute flour in the custard with a 1:1 gluten-free flour blend.

5. How do I get a glossy finish?
Warm strawberry jam with a bit of water and brush over the pie after baking.

Cooking Timeline

Prep Time	Cook Time	Chill Time	Total Time	Servings
20 mins	1 hour	1 hour	2 hours 20 mins	8

Serving Suggestions

• Slice into 8 pieces and serve chilled.
• Garnish with whipped cream or vanilla ice cream.
• Optional: drizzle with strawberry glaze for extra shine.
• Ideal for summer picnics, brunch, or holiday dessert tables.

Recipe Variations

1. Extra Strawberry Glaze Pie – Brush warm jam over pie for a sweeter topping.
2. Mixed Berry Custard Pie – Add blueberries or raspberries for a berry medley twist.
3. Crispy Crust Variation – Use a graham cracker crust for added texture.
4. Lighter Pie – Substitute milk with almond or oat milk for a dairy alternative.

Ingredient Spotlight

Rhubarb: Choose firm, bright stalks for the best tart flavor. Trim and chop evenly for uniform cooking.

Strawberries: Fresh, ripe berries add natural sweetness. Quarter evenly to blend perfectly with rhubarb.

Pro Baking Tips

• Use a baking sheet under the pie dish to catch any drips.
• Rotate pie halfway through baking for even custard set.
• Cool completely before chilling to prevent condensation.
• For clean slices, chill pie fully and use a sharp knife.

Storage & Freezing Guide

• Refrigerator: Up to 2 days; cover loosely.
• Freezer: Unbaked pie can freeze for 1 month; thaw and bake as directed.
• Room Temperature: Serve immediately if chilled prior.
• What Not to Freeze: Custard-filled baked pie may lose texture if frozen after baking.

Nutrition Estimate Table (Per Slice)

Nutrient	Amount
Calories	320
Protein	5 g
Carbs	50 g
Fat	12 g
Fiber	2 g

Dietary Notes: Vegetarian-friendly, contains dairy, gluten present unless modified, nut-free.

Expanded Conclusion

This Strawberry Rhubarb Custard Pie is a classic dessert that delivers a perfect balance of sweet and tart with a creamy custard filling. Its simple preparation, bright fruit flavors, and comforting textures make it ideal for family meals, brunches, or festive occasions. Whether you enjoy it plain or with a glossy jam glaze, this pie is sure to impress and delight anyone at your table. Save this recipe, share it with loved ones, and enjoy a slice of home-baked goodness any time.

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