Strawberry–Rhubarb Custard Pie
This pie is pure comfort—familiar, cozy, and perfectly balanced between sweet and tart. Juicy strawberries and tangy rhubarb bake together in a smooth, creamy custard, all wrapped in a tender, flaky crust. It’s elegant enough to serve at a gathering, yet simple to make with everyday ingredients and minimal effort.
Whether you’re bringing dessert to a potluck, serving family dinner, or just craving a taste of spring, this classic pie is a reliable favorite that always delivers.
Strawberry Rhubarb Custard Pie
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unbaked pie crust | 1 (9-inch) | Fits a standard pie plate |
| Rhubarb, chopped | 3 cups | Fresh and pleasantly tart |
| Strawberries, quartered | 1 cup | Ripe and juicy |
| Eggs | 3 large | Forms the custard |
| Granulated sugar | 1½ cups | Balances the tart fruit |
| All-purpose flour | 3 tbsp | Helps set the custard |
| Milk | 3 tbsp | Adds richness |
| Nutmeg | ¼ tsp | Light warm spice |
| Butter, diced | 1 tbsp | Dotted on top |
| Strawberry jam (optional) | 2 tbsp | For a shiny finish |
| Water (for glaze) | ¼ tsp | Mixed with jam |
Instructions
Preheat & Prep
Preheat oven to 350°F. Place the pie crust into a 9-inch pie dish and set it on a baking sheet.
Add the Fruit
Evenly distribute the rhubarb and strawberries over the bottom of the crust.
Prepare the Custard
In a bowl, whisk together eggs, sugar, flour, milk, and nutmeg until fully blended. Pour the mixture over the fruit.
Bake
Dot the top with butter. Gently tap the pie dish to release air bubbles. Bake for 55–65 minutes, rotating halfway through, until the custard is set.
Optional Glaze
Heat the jam with water until smooth, then lightly brush over the pie for a glossy finish.
Cool & Serve
Allow the pie to cool completely, then refrigerate for at least 1 hour before slicing.
Tip: This pie is even better the next day as the custard firms up and the flavors develop.
