Do I need to pre-bake the pie shell for this recipe?

A brief 10-minute pre-bake of the pie shell before adding the fruit and custard is recommended to create a protective barrier between the crust and the wet fruit filling. Pre-baking creates a slightly firmer surface on the bottom crust that resists the moisture from the fruit filling during the full hour of baking and produces a significantly crispier base than a completely unbaked shell would deliver.

How do I know when the custard pie is fully baked?

The custard is done when there is no jiggling anywhere across the entire surface when the pie is gently shaken. The rhubarb should be completely tender when a small paring knife tip is inserted into a piece. The top should be set and lightly golden with no wet or shiny patches remaining.

Can I make this with frozen strawberries and frozen rhubarb?

Yes. Thaw both completely and drain off all excess liquid very thoroughly before combining and adding to the pie shell. Frozen fruit retains significantly more moisture than fresh and if not thoroughly drained will add too much liquid to the custard filling. If using frozen fruit, add an extra tablespoon of flour to the custard mixture to compensate for the additional moisture.

Strawberry Rhubarb Custard Pie Easy Classic Spring Dessert Recipe

Description

The most classic and comforting Strawberry Rhubarb Custard Pie made with fresh rhubarb and strawberries in an unbaked pie shell covered with a silky poured custard of eggs granulated sugar whole milk flour and fresh nutmeg baked 1 hour until set then brushed with a warm strawberry jam glaze for the most beautiful glossy finish. A completely easy and deeply satisfying spring pie.

Ingredients

Scale

1 9-inch Unbaked Pie Shell

3 cups Rhubarb cut into 1/4-inch slices

1 cup Fresh Strawberries halved or quartered

1 1/2 cups Granulated Sugar

3 tbsp All-Purpose Flour

3 large Eggs room temperature

3 tbsp Whole Milk

1 tbsp Unsalted Butter diced into small pieces

1/4 tsp Fresh Nutmeg grated

2 tbsp Strawberry Preserves seedless for glaze

1/4 tsp Water

Instructions

1. Preheat oven to 350°F. Place pie shell in 9-inch pie plate on a parchment-lined baking sheet.

2. Combine rhubarb and strawberries. Transfer evenly into pie shell. Spread uniformly.

3. Whisk eggs, sugar, milk, flour, and nutmeg until smooth with no flour lumps.

4. Pour custard carefully over fruit stopping just before the top crust edge.

5. Scatter diced butter over custard surface.

6. Tap and shake baking sheet gently to settle filling and remove air bubbles.

7. Bake approximately 1 hour turning halfway. Pie is done when rhubarb is tender and custard fully set.

8. Combine strawberry preserves and water. Microwave 15 seconds until warm.

9. Brush glaze evenly over surface of freshly baked pie.

10. Cool completely at room temperature.

11. Refrigerate until ready to serve. Serve with whipped cream or vanilla ice cream.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert, Pie
Method: Baking
Cuisine: American, Southern

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 38g
Sodium: 140mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 82mg

Keywords: strawberry rhubarb custard pie, homemade strawberry rhubarb pie with custard, classic strawberry rhubarb pie recipe, easy spring custard pie