STRAWBERRY RHUBARB CUSTARD PIE

Strawberry Rhubarb Custard Pie

Bursting with the irresistible combination of juicy strawberries, tangy rhubarb, and a velvety custard filing, Strawberry Rhubarb Custard Pie is a slice of summer paradise! With the perfect balance of sweet and tart flavors, this classic pie is my favorite recipe and the way that my Mom always made it

The beginning of a perfect pie....

As a  spring rite, as soon as the first tender rhubarb stalks start poking up thru the warm soil, we start planning our rhubarb cooking and baking.  The season is short, and the list of favorite rhubarb recipes is long - so it is always a battle of the favorites!

​Rhubarb Jam is always first, but next on the list is two Strawberry Rhubarb Pies - a Strawberry Rhubarb Custard Pie for the family to enjoy, and a classic Strawberry Rhubarb Pie for Skipper to have all to himself!

Strawberry Rhubarb Custard Pie

The combination of rhubarb with strawberries or raspberries is a fruity match made in heaven!  The sweetness of the fruit balances out the tartness of the rhubarb, baking into a beautiful, glorious, sweetly tart pink pie.

Strawberry Rhubarb Custard Pie

This is my favorite recipe and the way that my Mom always made it - with a wonderful custard filling!  Skipper grew up with a more simple Strawberry Rhubarb Pie, without the custard, so as long as I make his favorite recipe as well, there is peace in the family!

Strawberry Rhubarb Custard Pie

I'm getting so hungry smelling the sweet aroma of this pie....and looking at these pictures, that I think I need a piece right now!

​So fresh, so custardy, so perfectly strawberry and rhubarb - just plain perfect in every way!  Hope that you enjoy MY recipe as well!

Strawberry Rhubarb Custard Pie

STRAWBERRY RHUBARB CUSTARD PIE

Bursting with the irresistible combination of juicy strawberries, tangy rhubarb, and a velvety custard filing, Strawberry Rhubarb Custard Pie is a slice of summer paradise! With the perfect balance of sweet and tart flavors, this classic pie is my favorite recipe and the way that my Mom always made it!
​

Strawberry Rhubarb Custard Pie

INGREDIENTS:
2 pie crusts (homemade or refrigerated)
Egg wash: 1 regular egg + 1 tablespoon milk
Cinnamon Sugar for sprinkling
2 cups sliced strawberries
2 cups sliced rhubarb
1 tablespoon lemon juice
2 cups (400g) granulated sugar
¼ cup (32g) all-purpose flour
3 tablespoons instant tapioca
¼ teaspoon cinnamon
3 large eggs (room temperature)
1/3 cup half & half or heavy cream
1 teaspoon pure vanilla extract


HOW I MAKE THIS:

1. PREPARE PIE CRUST: For this pie we’ll be using a double pie crust in a 9-inch glass or ceramic pie plate, topped with a lattice crust or double crust. Prepare pie crust per your favorite recipe (refrigerate overnight) or use refrigerated pie crust.
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth. Fold any dough hanging over back into the dish to form a thick rim around the edges.
3. Clean and cut rhubarb into ¾” slices, and clean and cut strawberries into chunks, place in a large mixing bowl.
4. PREPARE FILLING: Gently toss the rhubarb and strawberries with lemon juice. In a medium bowl, whisk together sugar, flour, tapioca, salt and cinnamon.
5. In a small bowl, whisk together the eggs, half & half/cream and vanilla.Pour egg mixture over fruit mixture, stir gently and let stand for 15 minutes.
6. Spoon the pie filling, including juices, into the pie shell.
7. PREPARE LATTICE CRUST: Take the reserved dough round and carefully cut into lengths to make the lattice crust.  Starting at the center of the pie, carefully position the first and second crust lengths, laying one piece over the other.  Add additional pieces of pie crust pieces, intertwining them to make a lattice crust, working towards the edges of the pie pan.  Trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal.
8. In a small bowl, whisk egg and water, and brush on top of crust with a pastry brush. Sprinkle with sugar or sparkling sugar if desired. Put the prepared pie in the refrigerator to chill for 30 minutes.
9. Preheat oven to 400°F and position rack in the lower third of an oven.
10. Place the pie on a baking sheet; bake for 15 minutes.  Place pie crust shield around pie crust edge.  Reduce the oven temperature to 350°F and continue to bake until the juices bubble, fruit is tender and the crust is golden brown, 40 to 45 minutes longer. If the top of your pie is getting too brown, remove pie crust shield and tent pie loosely with aluminum foil.
11. Transfer to a wire rack and allow the pie to cool for at least 4 hours before slicing and serving – this will give the pie filling time to set and not be too juicy when you cut it. 
12. Cover leftover pie tightly with plastic wrap and store in the refrigerator for up to 3 days.

 
YIELD:   8 servings

Original recipe created & posted July 2012; revised and reposted May 2022.   

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