Creamy Strawberry Rhubarb Custard Pie
This strawberry rhubarb custard pie is the dessert I bring out when the first stalks of rhubarb and trays of strawberries show up at the market. A buttery, flaky crust cradles a gentle vanilla custard that holds the fruit in place, letting the bright tartness of the rhubarb and the jammy sweetness of the berries do the heavy lifting.
There is nothing fussy about it. You blind-bake a pie shell, whisk together a simple egg and cream custard, and bake until the top turns pale gold and the center just barely wobbles.
What Makes This Pie So Good
The custard is the quiet star. It is silky and barely sweet, not heavy or eggy, so every bite tastes like ripe fruit and butter rather than sugar.
The contrast works because the rhubarb stays a little firm and sharp, while the strawberries soften into ruby pockets of syrup. Baking the crust twice, once empty and once with the filling, gives you a shell that stays crisp even under that soft, creamy middle.
Ingredients
- 1 unbaked 9-inch pie crust, homemade or store-bought: chill it well so it holds its shape during blind-baking.
- 3 cups sliced rhubarb, about 1 lb, cut into ½-inch pieces: trim off any leaves, which are toxic.
- 1 ½ cups sliced strawberries: halve small berries and quarter larger ones.
- ¾ cup granulated sugar: plus 1 tablespoon for macerating the fruit.
- 3 large eggs: room temperature is best but cold eggs work, just whisk them longer.
- 1 cup heavy cream: gives the custard its velvety texture.
- 2 tablespoons all-purpose flour: this prevents the custard from separating or weeping.
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Variations / Substitutions
- Rhubarb swap: if rhubarb is out of season, use tart cherries or sliced plums. You will need a little less sugar since those fruits are sweeter.
- Dairy-free: swap the heavy cream with full-fat canned coconut milk and use a vegan butter pie crust. The custard will be slightly less rich but still set well.
- Thickener: half the flour can be replaced with an equal amount of cornstarch if that is what you have on hand.
- If you like the flavor of a classic strawberry rhubarb pie, you might also enjoy my brown butter strawberry rhubarb crisp.
How to Make Strawberry Rhubarb Custard Pie
Step 1: Par-Bake the Crust
Heat your oven to 375°F (190°C). Fit the pie dough into a 9-inch pie plate, fold the overhang under, and crimp the edges. Freeze the shell for 10 minutes while the oven heats, then line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, until the crimped edge and sides look set.
Remove the parchment and weights, then bake the shell for another 8 to 10 minutes. You want the bottom to look dry and pale golden, not raw or glossy. Let it cool on a rack for about 15 minutes while you make the filling. A par-baked shell is your main defense against a soggy bottom later.
Step 2: Macerate the Fruit
Toss the sliced rhubarb and strawberries with 1 tablespoon of the sugar in a large bowl. Let them sit for 10 minutes. The sugar draws out excess liquid, which keeps the custard from turning watery as it bakes.
After resting, drain off any juice that has collected in the bottom of the bowl. Do not rinse the fruit, just tip it into a strainer and give it a gentle shake. The fruit should look glossy but not swimming in liquid.
Step 3: Whisk the Custard
In a separate bowl, whisk the 3 large eggs, the remaining ¾ cup sugar, the flour, vanilla, and salt together until smooth. Slowly pour in the 1 cup of heavy cream while you whisk, keeping the mixture streak-free.
The custard will be thin and pale yellow, like liquid crepe batter. Stop whisking as soon as it looks uniform so you do not whip in too much air, which can make the baked filling puff and crack.
Step 4: Fill and Bake the Pie
Scatter the drained fruit evenly in the cooled par-baked crust. Give the custard one last whisk and pour it slowly over the fruit. It will settle between the pieces and pool just below the top edge of the crust.
Slide the pie onto the center rack of the oven and bake at the same 375°F (190°C) for 45 to 50 minutes. After about 30 minutes, check the edges. If the crust is browning faster than the custard is setting, cover it loosely with strips of foil or a pie shield.
Step 5: Bake Until Set
The pie is done when the edges puff slightly and the center wobbles like a soft set custard, not like liquid. An instant-read thermometer stuck into the center should register around 175°F (79°C).
The filling will continue to set as it cools, so do not wait for it to be completely firm in the oven. Overbaking can cause the custard to curdle and weep a thin layer of liquid when sliced.
Step 6: Cool and Slice
Transfer the pie to a wire rack and let it cool for at least 2 hours. This resting time lets the custard finish setting so you get clean, neat slices.
Run a sharp knife under hot water, wipe it dry, and slice into wedges. Serve the pie at room temperature or chilled, and watch the rhubarb and berries peek through the creamy filling.
A Few Notes Before You Start
- Frozen fruit works fine.: Use the same weight of thawed, well-drained rhubarb and berries. Expect the bake time to add 5 to 8 minutes.
- Do not skip the blind-bake.: Even a custard pie needs a head start on the crust. The shell should be noticeably dry and light gold before you add the filling.
- Cool the pie completely before slicing.: Cutting it warm releases steam that can make the bottom crust soften and the custard run.
- Watch the edges while the pie bakes.: If you do not have a pie shield, a few strips of foil pressed lightly over the crimped edge after about 30 minutes will keep them from darkening too quickly.
Storing and Freezing This Pie
- Refrigerate: Keep leftover pie covered in the fridge for up to 3 days. The custard stays creamy and the crust holds up better than you might expect.
- Reheating: If you prefer the filling warm, reheat individual slices in a 300°F (149°C) oven for about 10 minutes. Let it rest 5 minutes before eating.
- Serve cold: The pie is just as good straight from the fridge, and the slices are even cleaner.
Frequently Asked Questions
Can I use a graham cracker crust instead?
Yes. Skip the blind-bake step and use a pre-baked 9-inch graham crust. The custard will set up well inside it, but the bottom will be softer than with a pastry crust.
How do I know when the custard is set without a thermometer?
Gently nudge the pie plate. The filling should move as one mass with a slight jiggle in the center, not ripple like liquid.
Why did my custard turn watery after baking?
That usually means the fruit was too wet or the pie was overbaked. Draining the macerated fruit and pulling the pie when the center still wobbles will solve this.
Can I make this pie a day ahead?
Yes. Bake it, cool completely, and refrigerate overnight. The flavors actually meld a little more, and the custard firms up nicely. Bring it to room temperature or serve it cold the next day.
Strawberry Rhubarb Custard Pie Recipe
Ingredients
Method
- Heat oven to 375°F (190°C). Fit pie dough into a 9-inch plate, crimp edges, and freeze 10 minutes. Line with parchment, fill with weights, and bake 15 minutes. Remove weights and bake 8 to 10 minutes more until dry and pale golden. Cool slightly.
- Toss rhubarb and strawberries with 1 tablespoon sugar. Let sit 10 minutes, then drain any collected liquid.
- Whisk eggs, remaining sugar, flour, vanilla, and salt until smooth. Slowly whisk in cream until just combined.
- Scatter drained fruit in the par-baked crust. Pour custard mixture evenly over the fruit.
- Bake at 375°F (190°C) for 45 to 50 minutes, shielding crust edges after 30 minutes if needed, until edges are puffed and center jiggles slightly (175°F (79°C) internal).
- Cool on a wire rack at least 2 hours. Slice and serve at room temperature or chilled.
