Strawberry Rhubarb Custard Pie - Rich Version

Name: Strawberry Rhubarb Custard Pie - Rich Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Strawberry Rhubarb Topping; 4 cups strawberries, sliced; 3 cups rhubarb, sliced 1/2 inch thick; 1 cup powdered sugar; 1/2 cup water; 2 tablespoons cornstarch; 1 teaspoon nutmeg; Custard; 1 cup sugar; 2 tablespoons cornstarch; 1/2 teaspoon salt; 2 1/2 cups cream or 2 1/2 cups milk; 2 lightly beaten eggs; 1 teaspoon vanilla; Crust; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup butter, chilled and diced; 1/2 cup ice water; 3/4 cup balsamic vinegar (optional garnish)

Servings: persons

Strawberry Rhubarb Topping
4 cups strawberries, sliced
3 cups rhubarb, sliced 1/2 inch thick
1 cup powdered sugar
1/2 cup water
2 tablespoons cornstarch
1 teaspoon nutmeg
Custard
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 1/2 cups cream or 2 1/2 cups milk
2 lightly beaten eggs
1 teaspoon vanilla
Crust
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
3/4 cup balsamic vinegar (optional garnish)

1
Preheat oven to 350u00b0F.
2
Cut butter into flour with salt using a fork until the mixture has the consistency of lumpy sand.
3
Add ice water until the dough just starts to come together. Add a little of the water at a time. More water may be needed to get to bind on a dry day.
4
Wrap and refrigerate dough.
5
Add rhubarb, powdered sugar, water, cornstarch and nutmeg to a pan and simmer until rhubarb is tender and mixture is thick. Remove from heat when done and allow to cool slightly before adding strawberries.
6
Combine all custard ingredients except eggs and cook at medium until thickened slightly. Turn heat to low. Add some of the warm mixture to the beaten eggs to temper, and then add eggs to remaining custard ingredients. Allow to thicken slightly then remove from heat.
7
Remove chilled dough from refrigerator after chilling for at least 30 minutes. Flatten layers of dough into circles with the palm of your hand, by pushing off pieces from the dough ball. Make about 10 layers of the flattend dough pieces and refrigerate for another 20 minutes. You can use the freezer to chill your butter, or cool your dough, but avoid freezing because it will be difficult to work with.
8
Cut dough into two halves. Roll dough out between two pieces of plastic wrap or wax paper to cover your pie tin. Prick bottom and sides of your dough with a fork and make sure you push the dough around the edges down well. I like to cut excess dough off of the edge. This dough is quite flaky, and has a tendency to rise.
9
Pour custard into unbaked pie crusts and bake until custard is set and crust is nearly done. About 15 minutes.
10
Add strawberry and rhubarb mixture and bake another 20-30 minutes. Cover the edges of your pie crust if they start to get too dark. The pie is done when the filling is set.
11
(Optional) Cook down balsamic vinegar until it is a thick syrup. Drizzle the syrup over the pies.
12
A top crust can also work with this recipe. If you want to do this, make your top crust and add it on top of the strawberry rhubarb filling and bake until top crust is cooked. Balsamic drizzle can be used on top of pie.

1692

kcal

Calories

105

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Strawberry Rhubarb Topping, 4 cups strawberries, sliced, 3 cups rhubarb, sliced 1/2 inch thick, 1 cup powdered sugar, and more.

Yes, Strawberry Rhubarb Custard Pie - Rich Version falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!