Oh, friends, there’s just nothing like baking with fruits that are actually *in season*, you know? My earliest memories are standing on a stool next to my grandma, flour dusting our noses as we wrestled with pie dough. And this strawberry rhubarb custard pie recipe? It just screams spring! The tart rhubarb, the burst of sweet strawberries…and then that dreamy, creamy custard on top? Seriously, it’s like a party in your mouth. It’s a flavor combo that just WORKS.
I’ve tweaked this recipe a million times, trying to get it *just right*. And trust me, this version? This is *the one*. So get ready to make some magic – and maybe make a few memories of your own. Because that’s what baking is all about, right?
Why You’ll Love This Strawberry Rhubarb Custard Pie Recipe
Reasons to Bake This Pie
Okay, seriously, why *wouldn’t* you want to bake this pie? But just in case you need convincing, here’s the lowdown:
- It’s the perfect mix of tart and sweet – rhubarb can be a bit much on its own, but the strawberries balance it perfectly!
- That creamy custard is just *chef’s kiss*. It’s what takes this pie from good to AMAZING.
- Spring or summer? Doesn’t matter! This pie is welcome at any table.
- Don’t let it intimidate you! This strawberry rhubarb custard pie recipe is actually surprisingly easy to whip up.
- And the best part? It’s a total crowd-pleaser. Watch it disappear!
Ingredients for Your Strawberry Rhubarb Custard Pie Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing strawberry rhubarb custard pie recipe. Don’t skimp on the good stuff, okay? Fresh is always best when you can swing it!
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into cubes – keep it COLD!
- 1/4 cup cold vegetable shortening
- 1/4 cup ice water – and I mean ICE cold!
For the Filling
- 4 cups fresh rhubarb, cut into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and halved – the sweeter, the better!
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp ground cinnamon
- 1 tbsp lemon juice – brightens everything up!
For the Custard
- 3 large eggs
- 1/2 cup heavy cream – don’t even THINK about using milk here!
- 1/4 cup milk
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract – real vanilla, please!
Equipment You’ll Need
Essential Tools for This Recipe
Okay, before we dive in, let’s make sure you’ve got the right gear! You’ll definitely need a 9-inch pie dish (glass or ceramic works great!). Mixing bowls are a must, of course. And to get that perfect crust, you’ll want either a pastry blender or a food processor. Oh, and a rolling pin, naturally!
How to Make This Strawberry Rhubarb Custard Pie Recipe: Step-by-Step Instructions
Preparing the Pie Crust
Alright, first things first: the crust! In a big bowl, whisk together your flour and salt. Then, cut in that cold butter and shortening. I like using a pastry blender for this, but honestly, your fingers work just fine! Just squish it all together until it looks like coarse crumbs. Next, slowly add in that ice water, a tablespoon at a time, until the dough *just* comes together. Don’t overmix it! Form it into a disc, wrap it up tight, and chill it in the fridge for at least 30 minutes. Trust me, this chilling time is KEY!
Making the Strawberry Rhubarb Filling
While the crust is chilling, let’s make that gorgeous filling! Just toss the rhubarb, strawberries, sugar, flour, cinnamon, and lemon juice into a large bowl. Be gentle, now! You don’t want to bruise the fruit.
Creating the Custard
Now for the star of the show: the custard! In a separate bowl, whisk together the eggs, heavy cream, milk, sugar, and vanilla extract until it’s smooth as silk. Set it aside for now.
Baking the Pie
Okay, let’s get baking! Preheat your oven to 400°F (200°C). Roll out that chilled dough on a lightly floured surface to about a 12-inch circle. Carefully transfer it to your 9-inch pie dish, trim the edges, and crimp ’em pretty! Pour that yummy fruit filling into the crust, then gently pour the custard mixture over the top. Pop it in the oven for 20 minutes, then reduce the heat to 350°F (175°C) and bake for another 30 minutes, or until the crust is golden brown and the custard is set. Let it cool completely on a wire rack before slicing. I know, it’s torture, but it’s worth it!
Tips for the Perfect Strawberry Rhubarb Custard Pie Recipe
Achieving Pie Perfection
Want a pie that’ll knock everyone’s socks off? Here are a few secrets I’ve learned along the way. First, and I can’t stress this enough, use *cold* ingredients for the crust. That butter needs to be rock solid! Don’t overmix the dough, either. A light hand is key. If you’re worried about a soggy bottom (we’ve all been there!), blind bake the crust for a few minutes before adding the filling. And finally, for the love of all that is holy, let that pie cool completely before slicing. I know it’s hard, but it needs time to set!
Ingredient Notes and Substitutions for the Strawberry Rhubarb Custard Pie Recipe
Customizing Your Pie
Okay, so maybe you don’t have *fresh* rhubarb and strawberries on hand? No sweat! Frozen works just fine – just thaw them out and drain any extra liquid. And if you’re feeling fancy, try swapping out the vanilla extract for almond extract. It adds a little somethin’ somethin’! Oh, and if you’re *really* short on time (or just not feeling the whole crust-making thing), a store-bought crust is totally acceptable. I won’t tell!
Serving Suggestions
Complementing Your Pie
Okay, so you’ve got this gorgeous strawberry rhubarb custard pie recipe…now what? Well, a scoop of vanilla ice cream is *never* a bad idea. Or maybe a dollop of freshly whipped cream? Ooh, or just a simple dusting of powdered sugar! Honestly, it’s amazing all on its own, but a little something extra never hurt anyone, right?
Storing and Reheating Your Strawberry Rhubarb Custard Pie
Keeping Your Pie Fresh
So, you’ve managed *not* to eat the whole pie in one sitting? I’m impressed! To keep that strawberry rhubarb custard pie recipe tasting its best, pop it in the fridge. It’ll stay good for up to 3 days. And if you want to warm it up, just stick a slice in a low oven for a few minutes. Or, you know, just eat it cold! It’s delicious either way. I won’t judge!
Frequently Asked Questions About This Strawberry Rhubarb Custard Pie Recipe
Common Pie Questions
Got questions? I got answers! Here are a few things folks often ask me about this strawberry rhubarb custard pie recipe:
Can I use frozen fruit? Absolutely! Just thaw it completely and drain off any extra juice. Nobody wants a watery pie!
How do I prevent a soggy crust? Ah, the age-old question! Blind baking the crust for about 15 minutes before adding the filling can really help. Also, make sure your oven is nice and hot!
Can I make this ahead of time? You bet! The pie actually tastes even better the next day after the flavors have had a chance to meld. Just store it in the fridge, okay?
How long does the pie last? Sadly, not forever! It’s best enjoyed within 3 days, stored in the refrigerator. But let’s be real, it probably won’t last that long!
A Disclaimer About the Nutritional Information
Okay, one quick thing! Just so we’re clear, I’m not a nutritionist, so I can’t give you exact nutritional info for this strawberry rhubarb custard pie recipe. It really depends on the specific ingredients you use – different brands, different sizes, you know? So just keep in mind that any nutritional information out there is just an estimate!
Rate This Strawberry Rhubarb Custard Pie Recipe
So, did you love it? I sure hope so! Give this strawberry rhubarb custard pie recipe a rating and leave a comment below – I’d love to hear what you think!
Print
