Can I use frozen fruit?

Yes although thawed fruit should be drained well so the custard does not become watery.

How do I know when the pie is done?

The crust should be golden and the center should look mostly set with only a slight wobble.

Can I make this pie ahead of time?

Yes this pie works well a day ahead because the custard firms nicely after chilling.

Should Strawberry Rhubarb Custard Pie be refrigerated?

Yes because of the egg and dairy custard the pie should be covered and stored in the refrigerator.

Strawberry Rhubarb Custard Pie

Description

This easy Strawberry Rhubarb Custard Pie is one of the best dessert ideas when you want something quick to prep yet special enough for brunch or a holiday table. A simple flaky crust holds fresh fruit and a creamy baked custard for a healthy feeling homemade treat with classic flavor. It is easy to slice and serve and it works beautifully for party dessert planning or a potluck when you need dependable and delicious ideas.

Ingredients

Scale

1 unbaked 9 inch crust pie crust
3 cups sliced strawberries
2 cups chopped rhubarb
3 large eggs
3/4 cup granulated sugar
1 cup half and half
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

The fruit goes from whole and bulky to a loose pile of red slices and pink green chunks with uneven sizes and casual spacing. The mix already looks more pie ready because the berries and rhubarb can settle together instead of sitting in large pieces.
The eggs and sugar and half and half and flour and vanilla turn into a pale creamy mixture that looks smooth with a few tiny bubbles on top. The ingredients are fully joined now and the texture changes from separate liquids and powders to one pourable custard.
The empty crust changes into a filled pie with the strawberries and rhubarb loosely scattered across the base and the custard flowing around the fruit. Some pieces float near the top while others sink lower which gives the pie a natural uneven look before baking.
The pie transforms from glossy and pale to softly set and lightly puffed with golden edges around the crust. The fruit softens into the custard and a few browned spots appear on top while pink juices settle into the creamy filling.
As the pie rests the custard settles and the surface loses its fresh from the oven puffiness. The filling looks calmer and more structured now while the fruit remains visible through the creamy top and the crust keeps its rustic golden edges.
The whole pie becomes a plated portion with the cut side showing creamy custard and soft fruit tucked into the flaky crust. The slice looks slightly uneven and a little rustic which makes the finished dessert feel homemade and real.

Notes

Pro Tips:

Use ripe strawberries for better sweetness so the rhubarb can stay pleasantly tart.
Do not overfill the crust because the custard rises slightly as it bakes.
A fully cooled pie slices better and tastes even more balanced after the fruit settles.
Shield the crust edge late in baking if it browns faster than the center sets.

Storage: Cover the cooled pie and keep it in the refrigerator for up to 4 days. The crust softens a bit over time and yet the flavor stays lovely and the filling holds together well for chilled slices. For the best texture serve cold or let a slice sit briefly at room temperature before eating. I do not recommend freezing because the custard can separate and turn grainy after thawing.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 serving