This Strawberry Rhubarb Custard Pie

Step 3: Blind-Bake the Crust

1. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan.
2. Transfer the dough to the pan, trim the edges, and prick the bottom with a fork to prevent bubbling.
3. Line the crust with parchment paper and fill it with pie weights or dried beans.
4. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 5–7 minutes until lightly golden.

Step 4: Prepare the Fruit Filling

1. In a medium bowl, combine the rhubarb, strawberries, and ½ cup sugar. Toss gently and let sit for 10 minutes to macerate.
2. In another bowl, whisk together the eggs, milk, cream, vanilla, cornstarch, and a pinch of salt until smooth.

Tip: The cornstarch helps thicken the custard without overcooking it.

Step 5: Assemble the Pie

1. Arrange the macerated fruit evenly in the pre-baked pie crust.
2. Carefully pour the custard mixture over the fruit. The custard should just cover the fruit without overflowing.

Step 6: Bake the Pie

1. Bake at 375°F (190°C) for 35–45 minutes, or until the custard is set but still slightly wobbly in the center.
2. If the crust edges brown too quickly, cover them with foil.
3. Remove from the oven and allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Step 7: Serve and Enjoy

• Dust with powdered sugar and serve with a dollop of fresh whipped cream if desired. The custard should be silky, and the strawberries and rhubarb should remain tender yet flavorful.

Tips for Perfection

• Use fresh, ripe strawberries for natural sweetness. Frozen strawberries can work but may release extra water.
• Adjust sugar to taste based on the tartness of the rhubarb.
• For a golden top, lightly brush the custard with a thin layer of cream or egg wash before baking.

This Strawberry Rhubarb Custard Pie strikes the perfect harmony between tart, sweet, and creamy. Each slice delivers a melt-in-your-mouth custard layered over vibrant fruit, all wrapped in a buttery, flaky crust. It’s a dessert that looks impressive, tastes divine, and is surprisingly easy to make.

If you want, I can also create a visual step-by-step diagram for this pie that shows each stage from crust to finished slice—it makes following the recipe even easier. Do you want me to do that?