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Strawberry Rhubarb Custard Pie

Strawberry Rhubarb Custard Pie Recipe

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust, chilled
  • 3 cups sliced rhubarb, cut into ½-inch pieces
  • 1 ½ cups sliced strawberries
  • ¾ cup granulated sugar, plus 1 tablespoon for macerating
  • 3 large eggs
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt

Method
 

  1. 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.
  2. Toss rhubarb and strawberries with 1 tablespoon sugar. Let sit 10 minutes, then drain any collected liquid.
  3. Whisk eggs, remaining sugar, flour, vanilla, and salt until smooth. Slowly whisk in cream until just combined.
  4. Scatter drained fruit in the par-baked crust. Pour custard mixture evenly over the fruit.
  5. 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).
  6. Cool on a wire rack at least 2 hours. Slice and serve at room temperature or chilled.

Notes

If using frozen rhubarb and strawberries, thaw them completely and drain well to remove extra moisture. The bake time may need an extra few minutes. Leftover pie keeps beautifully in the fridge and can be enjoyed cold, which makes the custard feel almost like a panna cotta.