Discover the perfect balance of sweet strawberries and tart rhubarb baked into a creamy, tender custard, all nestled in a flaky crust. This Homemade Strawberry Rhubarb Custard Pie is a nostalgic springtime favorite that truly captures the essence of seasonal flavors. It’s the ideal dessert to bring to any gathering or enjoy with a cup of coffee.

Why You Will Love This Recipe

This recipe delivers a delightful textural contrast. You get the slight tang and fibrous texture of perfectly cooked rhubarb, the sweetness of ripe strawberries, all suspended in a silky, simple vanilla custard. Unlike many fruit pies, the custard base helps stabilize the filling while keeping everything wonderfully moist. It’s surprisingly straightforward to make, resulting in a bakery-quality dessert that tastes wonderfully homemade, making it a guaranteed crowd-pleaser for Easter, Mother’s Day, or any spring celebration.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 3 cups fresh rhubarb, chopped into 1-inch pieces
• 2 cups fresh strawberries, hulled and halved or quartered
• 1 1/2 cups granulated sugar, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 3 large eggs
• 1 large egg yolk
• 1 cup heavy cream
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Place your unbaked pie crust into a 9-inch pie plate. Crimp the edges decoratively and set aside.
2. In a large bowl, gently toss the chopped rhubarb and strawberries with 1 cup of the granulated sugar, the all-purpose flour, and the cinnamon until the fruit is evenly coated. Let this mixture sit for about 15 minutes to allow the fruit to release some juices.
3. In a separate medium bowl, whisk together the remaining 1/2 cup of sugar, the 3 whole eggs, the extra egg yolk, heavy cream, whole milk, vanilla extract, and salt until completely smooth and homogenous. This is your custard base.
4. Pour the fruit mixture evenly into the prepared pie crust. Gently spread the fruit out so it fills the bottom evenly.
5. Slowly and carefully pour the prepared custard mixture over the fruit layer. Try to pour it around the edges first, ensuring the custard seeps down between the pieces of fruit.
6. Optional: Create a makeshift crust shield by loosely covering the edges of the pie crust with aluminum foil to prevent them from burning during the initial bake.
7. Bake at 425°F (220°C) for 15 minutes.
8. Reduce the oven temperature to 350°F (175°C) and continue baking for another 40 to 50 minutes, or until the custard is mostly set (a slight jiggle in the very center is okay) and the crust is golden brown.
9. Remove the aluminum foil shield halfway through the lower temperature baking time, if used.
10. Allow the Homemade Strawberry Rhubarb Custard Pie to cool completely on a wire rack for at least 3 to 4 hours before slicing. This is crucial for the custard to fully set.

Expert Tips / Pro Tips

For the best results when making this Homemade Strawberry Rhubarb Custard Pie, pay close attention to the fruit preparation and cooling process. Always toss the fruit with sugar and flour first; this draws out excess moisture, preventing a watery pie filling. Secondly, never slice the pie while it is warm. The setting process continues as the pie cools to room temperature. Ensure your rhubarb is adequately coated, as it tends to absorb custard quickly.

Variations & Substitutions

Feel free to experiment with other spring flavors. For example, swap out half the rhubarb for sour cherries for a vibrant twist. If you don’t have heavy cream, you can substitute it with evaporated milk, although the final custard texture may be slightly less rich. Adding a tablespoon of finely chopped fresh basil or mint to the fruit mixture provides an unexpected, sophisticated layer of flavor.

Serving Suggestions

This rich pie shines best when served slightly cool rather than ice cold. A dollop of fresh, lightly sweetened whipped cream is the classic accompaniment. You could also serve it alongside a scoop of vanilla bean ice cream or a drizzle of homemade crème anglaise. For a savory contrast, pair it with a sharp cheddar cheese slice, a traditional New England method for enjoying fruit pies.

Storage, Freezing & Reheating

Store leftover Homemade Strawberry Rhubarb Custard Pie covered loosely in the refrigerator for up to 3 days. Because of the custard base, this pie does not freeze well once baked, as the eggs can become rubbery upon thawing. If you wish to freeze it, it is best to freeze the unbaked, assembled pie (omitting the initial 15-minute high-heat bake) and bake it directly from frozen, adding about 15–20 minutes to the total bake time.

Nutrition Information

Note: Nutritional values are estimates and can vary widely based on specific ingredient brands and crust preparation (e.g., butter vs. shortening).

FAQ

Why is my strawberry rhubarb pie watery?

Wateriness usually occurs for two reasons: not enough flour or sugar was used to macerate the fruit, or the pie was sliced before it was completely cool. Ensure you let the pie rest for a full 4 hours at room temperature after baking so the custard has time to fully set its structure.

Can I use frozen rhubarb or strawberries?

Yes, you can use frozen fruit. If using frozen rhubarb or strawberries, do not thaw them first. Increase the flour quantity by one tablespoon to compensate for the extra moisture they will release during baking.

What is the best temperature to bake this pie?

The two-temperature method works best for this specific pie. Starting hot (425°F) sets the crust quickly, and then reducing the temperature (350°F) allows the delicate custard to cook evenly without curdling or over-browning the top.

How do I know when the custard is done?

The custard should look mostly opaque and set around the edges. If you gently nudge the pie plate, the very center should still have a slight, barely perceptible wobble, similar to gelatin. It will firm up completely as it cools.

Homemade Strawberry Rhubarb Custard Pie

A delightful, classic pie featuring a sweet and tangy filling of strawberries and rhubarb suspended in a smooth, rich baked custard, all encased in a flaky pastry crust.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 8 slices

Course: Baking, Dessert

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

  

For the Pie Crust (Double Crust)

• 2.5 cups All-purpose flour
• 1 teaspoon Salt
• 1 cup Unsalted butter, chilled and cubed
• 0.5 cup Ice water approximately

For the Filling

• 2 cups Fresh rhubarb, chopped about 1/2 inch pieces
• 2 cups Fresh strawberries, halved or quartered
• 0.75 cup Granulated sugar (adjust to taste)
• 1 tablespoon Cornstarch

For the Custard

• 3 large Eggs
• 0.33 cup Granulated sugar
• 1.5 cups Heavy cream
• 0.5 teaspoon Vanilla extract
• 1 pinch Salt

Method

 

Instructions

1. Prepare the Pie Crust: In a large bowl, whisk the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form two discs, wrap in plastic wrap, and chill for at least 30 minutes.
2. Prepare the Fruit Filling: In a medium bowl, toss the chopped rhubarb and strawberries with 0.75 cup of sugar and 1 tablespoon of cornstarch until evenly coated. Let sit while you prepare the crust.
3. Assemble the Bottom Crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one dough disc to a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, and chill while preparing the custard.
4. Prepare the Custard and Fill: In a separate bowl, whisk together the 3 eggs, 0.33 cup sugar, heavy cream, vanilla extract, and a pinch of salt until smooth. Gently fold in the fruit mixture, taking care not to crush the berries.
5. Bake the Pie: Pour the custard and fruit mixture into the chilled bottom crust. Roll out the top crust disc and place it over the fruit. Crimp the edges to seal, and cut several slits in the top crust to vent steam. Place the pie on a baking sheet to catch any drips.
6. Bake for 20 minutes at 375°F (190°C). Reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the center custard is mostly set (a slight jiggle is okay). If the edges brown too quickly, cover them loosely with foil.
7. Cool: Let the pie cool completely on a wire rack for at least 3-4 hours before slicing. This allows the custard to fully set up for clean slices.

Notes

If your rhubarb tends to be very tart, you may increase the sugar in the fruit mixture to 1 cup total. The cornstarch is crucial for thickening the final custard.