Classic Strawberry Rhubarb Custard Pie

Name: Classic Strawberry Rhubarb Custard Pie
Prep time: 30 min
Cook time: 60 min
Total time: 210 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/4 cup all-purpose flour (spooned and levelled); 1/2 cup cold unsalted butter (cut into small cubes); 1/4 teaspoon salt; 3 to 4 tablespoons ice water; 2 cups rhubarb (chopped); 1 cup strawberries (hulled and quartered); 1 cup granulated sugar; 2 tablespoons all-purpose flour; 1 large egg (beaten); 1/2 cup heavy cream; 1 teaspoon vanilla extract

210 min 8 slices Medium

All Recipes

Savour this delightful blend of tangy rhubarb, sweet strawberries, and creamy custard in a flaky pie crust.

Prep

30 min

Cook

60 min

Total

210 min

Servings

Difficulty

Medium

Strawberry Rhubarb Custard Pie is a timeless dessert loved for its perfect balance of sweet and tart flavours. This version combines fresh strawberries and rhubarb with a rich custard filling, nestled in a flaky pie crust. It's the ideal dessert for spring and summer gatherings, highlighting the natural sweetness of seasonal fruits. This recipe is designed for home bakers who appreciate the classic combination of strawberries and rhubarb with an added twist of creamy custard. The custard helps to balance the tartness of rhubarb, creating a harmonious blend that is both comforting and indulgent.

Ingredients

Servings

For the Pie Crust

For the Filling

Instructions

Prepare the pie crust

In a large bowl, combine flour and salt. Add cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough comes together.

Pro tip: Don't overmix the dough to ensure a flaky crust.

Chill the dough

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven

Preheat your oven to 180°C (350°F).

Roll out the dough

On a lightly floured surface, roll out the dough to fit a 23 cm (9-inch) pie plate. Transfer the dough to the pie plate and trim excess.

Pro tip: Leave a slight overhang for crimping the edges.

Prepare the filling

In a large bowl, combine rhubarb, strawberries, and sugar. Sprinkle with flour and toss to coat. In a separate bowl, whisk together egg, cream, and vanilla extract.

Pro tip: Ensure fruit is evenly coated with sugar and flour for even baking.

Assemble the pie

Pour the fruit mixture into the prepared crust. Slowly pour the custard mixture over the fruit.

Pro tip: Distribute the custard evenly over the fruit.

Bake the pie

Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden and the filling is set. The custard should slightly jiggle in the centre.

Pro tip: Cover the edges of the crust with foil if they brown too quickly.

Cool the pie

Allow the pie to cool completely on a wire rack before serving.

Pro tip: Cooling helps the custard set properly.

💡

Tips & Tricks

Use fresh, in-season strawberries and rhubarb for the best flavour.
Chill your pie crust before baking to prevent shrinkage.
Let the pie cool completely before slicing for clean cuts.

Serving Suggestions

Serve this pie slightly chilled, or at room temperature, allowing the flavours to meld beautifully. It's delightful on its own or paired with a scoop of vanilla ice cream or a dollop of freshly whipped cream. This pie can be made a day in advance and stored in the refrigerator. To store leftovers, cover the pie with plastic wrap or foil and keep it in the fridge for up to three days. Enjoy each slice with a fresh cup of coffee or tea for a perfect afternoon treat.

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