Strawberry Rhubarb Custard Pie
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This pie is the kind of recipe that feels like home—comforting, familiar, and just the right balance of sweet and tart. Juicy strawberries and tangy rhubarb melt together in a creamy custard, all nestled inside a flaky crust. It looks elegant enough for a gathering, yet it comes together with simple ingredients and no fuss.
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Whether you’re baking for a potluck, a family dinner, or simply craving a taste of spring, this pie is a timeless favorite that never disappoints.
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🍓 Strawberry Rhubarb Custard Pie
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unbaked pie shell | 1 (9-inch) | Fits a standard pie dish |
| Rhubarb, chopped | 3 cups | Fresh, tart, and vibrant |
| Strawberries, quartered | 1 cup | Fresh, juicy |
| Eggs | 3 large | For custard base |
| Granulated sugar | 1½ cups | Sweetness for balance |
| All-purpose flour | 3 tbsp | Thickens custard |
| Milk | 3 tbsp | Adds creaminess |
| Nutmeg (ground/grated) | ¼ tsp | Warm spice note |
| Butter, diced | 1 tbsp | Dot on top before baking |
| Strawberry jam (optional) | 2 tbsp | For glossy finish |
| Water (for glaze) | ¼ tsp | Mix with jam |
Instructions
- Preheat & Prepare
Heat oven to 350°F. Place pie crust in a 9-inch dish and set on a baking sheet. - Add Fruit
Spread rhubarb and strawberries evenly inside the crust. - Make Custard
In a bowl, whisk eggs, sugar, flour, milk, and nutmeg until smooth. Pour over fruit. - Finish & Bake
Dot with butter. Gently tap the pie plate to settle filling. Bake for 55–65 minutes, rotating halfway, until custard is set. - Optional Glaze
Warm jam with water, then brush over the top for a glossy finish. - Cool & Serve
Cool to room temperature, then chill for at least 1 hour before slicing.
✨ Tip: This pie tastes even better the next day as the custard sets and the flavors deepen.
