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Strawberry Rhubarb Custard Pie

Strawberry rhubarb custard pie with a flaky crust and creamy custard set around juicy fruit. This spring pie bakes in two temperature stages for a silky filling with visible strawberry and pink rhubarb pieces.
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Prep Time 25 minutes
Cook Time 55 minutes
cooling 3 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 unbaked 9-inch pie crust Use a refrigerated or homemade crust; keep it cold until baking.
Fruit filling
  • 2 cup fresh rhubarb, diced
  • 1 cup fresh strawberries, sliced
Custard
  • 1.25 cup sugar
  • 3 eggs Use large eggs at room temperature for smoother custard.
  • 0.25 cup all-purpose flour
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 0.125 tsp salt Use a pinch of fine salt.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and place the pie crust in a 9-inch pie plate (keep it level). Press gently into the corners so it holds fruit and custard.
  2. Arrange the rhubarb and strawberries in the bottom of the crust in an even layer. Spread them so fruit pieces are visible across the base.
  3. Whisk together the sugar, eggs, flour, heavy cream, vanilla extract, and salt until smooth and no dry flour remains. Stop when the mixture looks glossy like thin pudding.
  4. Pour the custard mixture over the fruit and tap the pie plate lightly to settle the filling. Use a spoon to nudge any fruit under the surface.
Bake and cool
  1. Bake for 15 minutes at 400°F until the edges look set and slightly golden. The center may still jiggle when you gently move the pie.
  2. Reduce the heat to 350°F and bake for 35-40 minutes more until the custard is set. Look for a gentle wobble in the middle, not sloshing.
  3. Cool completely for at least 3 hours before slicing. The custard should firm up as it cools.
  4. Serve chilled. Add a whipped cream dollop on top for contrast to the pink fruit filling.

Notes

For clean slices, cool until fully set (at least 3 hours), then chill briefly after baking if your kitchen is warm. Store covered in the refrigerator for up to 3 days; freezing is not recommended for the custard texture. If you want a lighter option, use half-and-half instead of heavy cream for a slightly less rich custard.