Hey y’all! 💕
I cannot tell you how excited I am to finally sit down and share this recipe with you because this pie—my Strawberry Rhubarb Custard Pie—is basically a slice of my childhood wrapped in a flaky, golden crust. I grew up watching my grandma stir fresh rhubarb into everything from jams to crumbles, but it wasn’t until I combined her tangy rhubarb with sweet strawberries and a silky vanilla custard that I truly understood what dessert dreams are made of.
This pie brings back so many memories of warm spring days, the windows cracked open just enough to let in the scent of blooming lilacs, and the sounds of birds chirping while we waited (rather impatiently) for dessert to cool on the counter. The tartness of the rhubarb, the sweetness of the berries, and that rich, creamy custard… oh my stars. It’s magic.
Whether you’ve got rhubarb growing like wild in your garden or you stumbled upon some beauties at the farmer’s market, this is the pie that’s going to steal the show at your next gathering—or just your next quiet night in.
Why You’ll Love This Strawberry Rhubarb Custard Pie?
- Sweet-tart flavor bomb: The combo of juicy strawberries and tart rhubarb is perfectly balanced by a rich, smooth vanilla custard.
- Creamy meets flaky: The custard is melt-in-your-mouth silky, nestled inside a buttery, flaky crust.
- Rustic charm with a fancy twist: Looks like something from a country bakery but tastes like a high-end patisserie treat.
- Perfect for spring and summer: Bright, seasonal, and SO worth turning the oven on for.
Frequently Asked Questions
Can I use frozen fruit?
Yes! Just make sure to thaw and drain it first, or the custard can get watery.
Can I make this gluten-free?
Totally. Swap the all-purpose flour with a 1:1 gluten-free flour blend, and use a gluten-free crust. Texture might vary slightly, but it’ll still taste amazing.
What’s the best way to slice it cleanly?
Use a sharp knife, wipe it between slices, and make sure the pie is completely chilled. That’s the key to clean custard layers.
Ingredients:
For the crust:
- 1 unbaked 9-inch deep dish pie crust (store-bought or homemade—go with homemade if you’ve got the time!)
- 1 egg white, for brushing the crust (helps keep it crisp under the custard)
For the filling:
- 1 ½ cups chopped fresh rhubarb (about ½-inch pieces)
- 1 ½ cups sliced fresh strawberries (not too thin or they’ll disappear in the bake)
- 1 ¼ cups granulated sugar
- 2 tablespoons all-purpose flour (helps set the custard)
- ¼ teaspoon salt
- 3 large eggs
- 1 cup heavy cream (for that luscious, rich custard texture)
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon (trust me—this brightens everything up)
Instructions:
- Prep the crust.
Preheat your oven to 375°F (190°C). Place your pie crust into a 9-inch deep dish pie plate and crimp the edges however you like—I go rustic and a little uneven, just like grandma did. Brush the bottom of the crust lightly with egg white. Pop it in the fridge while you prepare the filling. - Mix the fruit.
In a large bowl, gently combine the chopped rhubarb and sliced strawberries. Set aside so the fruit starts releasing a little juice—that’s where the flavor’s at. - Make the custard.
In another bowl, whisk together the sugar, flour, and salt. Add the eggs and whisk until smooth and a little frothy. Slowly stir in the cream, vanilla extract, and lemon zest until everything’s beautifully combined. - Assemble the pie.
Spoon the fruit mixture evenly into the chilled crust. Then slowly pour the custard over the fruit. You might need to nudge the fruit around with a spoon so the custard seeps down into all the nooks and crannies. - Bake.
Place the pie on a baking sheet (just in case it bubbles over) and bake for about 45–50 minutes. The edges should be golden and the center should be just set—it’ll still have a little jiggle in the middle, and that’s what you want. - Cool and chill.
Let the pie cool completely on a wire rack, then pop it in the fridge for at least 2 hours (overnight is even better) to let the custard firm up.
Pro Tips for Success:
- Use fresh rhubarb if you can, but frozen works in a pinch—just thaw and drain it well first.
- Don’t skip the egg wash on the crust! It helps keep the base from getting soggy.
- If the crust edges are browning too fast, loosely cover them with foil or a pie shield about halfway through baking.
- That lemon zest? Game changer. It brings a little sunshine to every bite.
Storage & Serving Suggestions:
- Store any leftovers in the fridge, tightly covered. It’ll keep for about 3–4 days, though I doubt it’ll last that long! This pie is absolutely divine served chilled, but if you want to go all in, add a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. Ooooh yes.
- Also: it travels well, so it’s a great choice for potlucks, brunches, or making a friend feel extra loved with a surprise dessert drop-off. 💛
Final Thoughts
This pie is more than a dessert—it’s a memory, a comfort, and a celebration of all the bright, sweet-tart flavors that spring has to offer. I’d love for you to give this one a try and let me know what you think! Did you add your own twist? Maybe a hint of cinnamon or a crumb topping? Tell me all about it in the comments—I can’t wait to hear from you!
Happy baking, sweet friends. 🥧💕
—xo, Recipe Writer Pioneer Woman (but you can call me your pie-loving kitchen buddy)
