This Strawberry Rhubarb Custard Pie

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This Strawberry Rhubarb Custard Pie: A Perfect Balance of Sweet and Tart

Strawberry rhubarb desserts are classics, but adding a smooth custard to the mix elevates this pie into something truly special. The silky custard complements the tart rhubarb and sweet strawberries, creating a dessert that’s elegant, comforting, and perfect for any occasion. Here’s how to make this irresistible pie, step by step.

Ingredients

For the Pie Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, chilled and cubed
• 3–4 tablespoons ice water

For the Filling:

• 1 cup fresh strawberries, hulled and halved
• 1 cup rhubarb, chopped into ½-inch pieces
• ½ cup granulated sugar (adjust depending on the tartness of rhubarb)
• 2 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• Pinch of salt

Optional Topping:

• Powdered sugar for dusting
• Whipped cream

Step-by-Step Method

Step 1: Prepare the Pie Crust

1. In a large mixing bowl, combine the flour and salt.
2. Add the chilled butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Tip: Chilling the dough prevents shrinking and ensures a flaky crust.

Step 2: Preheat the Oven

• Preheat your oven to 375°F (190°C).

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