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Perfect Strawberry Rhubarb Custard Pie Recipe Easy Flaky Butter Crust

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A delightful strawberry rhubarb custard pie featuring a flaky butter crust, tangy-sweet fruit filling, and a creamy custard layer. Perfect for spring and summer gatherings, this pie balances textures and flavors beautifully.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, chilled
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional)
  • 1 cup (227g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water, as needed
  • 2 cups fresh strawberries, hulled and halved
  • 2 cups fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 3 large eggs, room temperature
  • ¾ cup whole milk
  • ¾ cup heavy cream
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Make the Flaky Butter Crust: In a large bowl, whisk together the chilled flour, salt, and sugar. Add the cold, cubed butter, then use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just holds together when pinched. Wrap the dough in plastic wrap and chill for at least 1 hour.
  2. Prepare the Filling: In a medium bowl, toss the strawberries and rhubarb with sugar, cornstarch, and lemon juice. Set aside while you prepare the custard.
  3. Prepare the Custard: In a separate bowl, whisk together eggs, milk, cream, sugar, vanilla extract, and salt until smooth and combined.
  4. Roll and Assemble the Crust: Remove the dough from the fridge and divide it into two portions (about ⅔ and ⅓). On a floured surface, roll out the larger portion to fit your 9-inch pie dish, leaving an overhang. Transfer the dough to the dish and trim excess, leaving about ½ inch overhang.
  5. Add the Fruit and Custard Layers: Spread the strawberry-rhubarb filling evenly over the crust. Then gently pour the custard mixture over the fruit.
  6. Top Crust: Roll out the smaller dough portion and cut into strips or a lattice pattern. Arrange it over the custard layer. Press edges to seal and crimp decoratively. Poke a few slits if using a solid top crust.
  7. Bake: Preheat oven to 375°F (190°C). Place the pie on a baking sheet and bake for 50-60 minutes, or until the crust is golden and custard is set but slightly jiggly in the center. Tent edges with foil if they brown too fast.
  8. Cool: Let the pie cool on a rack for at least 2 hours before serving.

Notes

Keep butter cold when cutting into flour to ensure a flaky crust. Chill dough for at least 1 hour to prevent shrinkage. Pour custard gently over fruit to maintain layers. Tent edges with foil if browning too quickly. For dairy-free, substitute butter and milk with plant-based alternatives and use a flax egg for vegan custard. For gluten-free, use a gluten-free flour blend with xanthan gum.

Nutrition

Keywords: strawberry rhubarb pie, custard pie, flaky butter crust, spring dessert, summer pie, fruit pie, easy pie recipe

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