Strawberry Rhubarb Custard Pie
A delightful summer dessert that combines tart rhubarb and sweet strawberries enveloped in a creamy custard, encased in a flaky crust.
Ingredients
For the Pie Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter, chilled and diced
- 4 to 6 tablespoons ice water Add as needed to hold dough together.
For the Filling
- 1 cup rhubarb, chopped (fresh or frozen)
- 1 cup strawberries, hulled and sliced
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 pinch salt
Instructions
Preparation of Pie Crust
- In a large mixing bowl, combine flour, salt, and sugar. Mix well.
- Add the chilled, diced butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
- Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven
- Preheat your oven to 375°F (190°C).
Roll Out the Pie Crust
- On a floured surface, roll out the chilled dough to fit a 9-inch pie plate.
- Transfer it to the pie plate, trim excess dough, and crimp edges.
Prepare the Filling
- In a medium bowl, combine rhubarb, strawberries, sugar, and flour. Stir to combine and let sit for about 10 minutes.
Mix the Custard
- In another bowl, whisk together eggs, heavy cream, vanilla extract, cinnamon, and a pinch of salt until smooth.
Assemble the Pie
- Pour the fruit mixture into the prepared pie crust, spreading it evenly.
- Carefully pour the custard mixture over the fruit until just covered.
Bake the Pie
- Bake in the preheated oven for 50-60 minutes or until the custard is set and lightly golden.
- Cover the crust edges with aluminum foil if they're browning too quickly.
Cool and Serve
- Once baked, remove the pie and cool on a wire rack for at least 2 hours before slicing.
Notes
Use fresh ingredients for better flavor. Chill the butter for a flaky crust. Adjust sugar to taste based on rhubarb sweetness. Allow cooling for cleaner slices. Store leftovers up to 3 days.