Go Back

Strawberry Rhubarb Custard Pie

Strawberry rhubarb custard pie with a flaky crust and creamy, set custard over red strawberries and pink rhubarb. Bake the custard until just set, then chill for clean slices and visible fruit pieces in every bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
cooling 3 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crust and filling
  • 1 unbaked 9-inch pie crust Use a store-bought or homemade unbaked single 9-inch crust.
  • 2 cup rhubarb Dice fresh rhubarb into small pieces for even baking.
  • 1 cup strawberries Slice fresh strawberries for a bright fruit layer.
  • 1.25 cup sugar
  • 3 eggs Large eggs.
  • 0.25 cup all-purpose flour
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 0.125 tsp salt A pinch; use fine salt if possible.

Equipment

  • 1 sheet pan

Method
 

Prep the crust and fruit
  1. Preheat oven to 400°F and place the pie crust in a pie plate, pressing it gently into the pan so it holds its shape.
  2. Arrange the diced rhubarb and sliced strawberries in the bottom of the crust in an even layer.
Make the custard and assemble
  1. Whisk together sugar and eggs until smooth, then whisk in all-purpose flour, heavy cream, vanilla extract, and salt until the custard mixture looks glossy and uniform.
  2. Pour the custard mixture over the fruit, filling the crust so the fruit is partially covered.
Bake and cool
  1. Bake at 400°F for 15 minutes until the custard is starting to set at the edges, with the center still slightly loose.
  2. Reduce heat to 350°F and bake 35-40 minutes more until the custard is set with a gentle jiggle in the center.
  3. Cool completely for at least 3 hours until fully firm before slicing, and refrigerate if needed to keep the texture tight.

Notes

For the cleanest slices, let the pie cool fully to room temperature, then chill until firm (at least 3 hours total). Store covered in the refrigerator up to 4 days; freezer not recommended due to the custard texture. If you want a lighter version, replace heavy cream with half-and-half for a slightly softer set.