Strawberry–Rhubarb Custard Pie

This pie is the essence of comfort baking—familiar, soothing, and beautifully balanced. Sweet strawberries and tart rhubarb come together in a silky custard filling, all baked inside a tender, flaky crust. It’s refined enough for special occasions but simple enough to make with pantry staples and very little fuss.

Perfect for spring gatherings, potlucks, or a relaxed family dessert, this strawberry rhubarb custard pie is a timeless classic that never disappoints.

🍓 Strawberry Rhubarb Custard Pie

Ingredients

Ingredient	Amount	Notes
Unbaked pie crust	1 (9-inch)	Fits a standard pie dish
Rhubarb, chopped	3 cups	Fresh and nicely tart
Strawberries, quartered	1 cup	Ripe and juicy
Eggs	3 large	Creates the custard base
Granulated sugar	1½ cups	Sweetens and balances
All-purpose flour	3 tablespoons	Helps the custard set
Milk	3 tablespoons	Adds creaminess
Nutmeg	¼ teaspoon	Light warmth and spice
Butter, diced	1 tablespoon	Dotted on top
Strawberry jam (optional)	2 tablespoons	For shine
Water (for glaze)	¼ teaspoon	Mixed with jam

Instructions

Prepare the Oven & Crust

Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie plate and place it on a baking sheet for easy handling.

Add the Fruit

Spread the chopped rhubarb and strawberries evenly across the bottom of the crust.

Mix the Custard

In a bowl, whisk together the eggs, sugar, flour, milk, and nutmeg until smooth. Carefully pour the custard mixture over the fruit.

Bake

Dot the top with small pieces of butter. Lightly tap the dish to release any air bubbles. Bake for 55–65 minutes, rotating the pie halfway through, until the custard is set and lightly golden.

Optional Glaze

Warm the strawberry jam with water until smooth, then gently brush it over the baked pie for a glossy finish.

Cool & Serve

Let the pie cool completely, then refrigerate for at least 1 hour before slicing.

✨ Tip: This pie tastes even better the next day once the custard has fully set and the flavors deepen.