Strawberry Rhubarb Custard Pie
A classic spring pie featuring tender rhubarb and fresh strawberries in a creamy custard filling, baked in a flaky pie crust and finished with a strawberry jam glaze.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes
- Yield: 8 servings (1 9-inch pie)
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 3 cups rhubarb, sliced 1/4-inch thick
- 1 cup fresh strawberries, quartered
- 3 large eggs
- 1 1/2 cups white sugar
- 3 tablespoons milk
- 3 tablespoons all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon butter, diced
- 2 tablespoons strawberry jam
- 1/4 teaspoon water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place the rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
- Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
- Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour the filling over the rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top. Lightly tap and shake the baking sheet to remove any air bubbles.
- Transfer the pie to the preheated oven and bake, turning halfway through, until the rhubarb is tender and the custard is set, about 1 hour.
- Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.
Find it online: https://sweetcraftrecipes.com/strawberry-rhubarb-custard-pie/