Strawberry Rhubarb Custard Pie
This Strawberry Rhubarb Custard Pie is the kind of recipe that feels like home. It’s rich, fruity, and just the right amount of sweet and tart. Whether you’re new to baking or just want something simple and classic, this one’s a winner.
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Servings: 8 slices
Ingredients
- 1 9-inch unbaked pie shell
- 3 cups chopped rhubarb
- 1 cup fresh strawberries quartered
- 3 large eggs
- 1½ cups granulated sugar
- 3 tbsp all-purpose flour
- 3 tbsp milk
- ¼ tsp ground or grated nutmeg
- 1 tbsp butter diced
- 2 tbsp strawberry jam optional
- ¼ tsp water for glaze
Instructions
- Preheat oven to 350°F and place pie crust in a 9-inch pie dish. Set on a baking sheet.
- Spread rhubarb and strawberries evenly inside the crust.
- Whisk eggs, sugar, flour, milk, and nutmeg in a bowl until smooth. Pour over fruit.
- Dot with butter and gently tap the pie plate to settle the filling.
- Bake for 55–65 minutes, or until custard is fully set. Rotate halfway through.
- Optional: Warm jam and water, then brush on top for a glossy finish.
- Cool to room temperature, then chill for at least 1 hour before slicing.
Notes
- Make it gluten-free: Use a gluten-free pie crust and swap flour with a 1:1 GF blend.
- Want it less sweet? Try using 1 cup of sugar instead of 1½ if your strawberries are extra ripe.
- Serving idea: Top with whipped cream or a scoop of vanilla bean ice cream.