Strawberry Rhubarb Custard Pie: A Sweet and Tart Springtime Delight
Spring is in the air, and with it comes the vibrant bounty of strawberries and rhubarb! There’s no better way to celebrate the season than with a classic Strawberry Rhubarb Custard Pie. This pie beautifully balances the tartness of rhubarb with the sweetness of strawberries, all nestled in a creamy, dreamy custard base and a flaky, golden crust. This isn’t just a pie; it’s an experience – a symphony of textures and flavors that will have everyone reaching for a second slice.
This recipe provides detailed instructions and helpful tips to ensure your pie turns out perfectly every time. Whether you’re a seasoned baker or a kitchen novice, you’ll find this guide easy to follow and incredibly rewarding.
## Why This Strawberry Rhubarb Custard Pie Recipe Works
* **Perfectly Balanced Flavors:** The combination of sweet strawberries and tart rhubarb is a match made in heaven. The custard adds a layer of richness and creaminess that perfectly complements the fruit.
* **Creamy Custard:** The custard is made with simple ingredients like eggs, cream, sugar, and vanilla extract, resulting in a silky smooth texture that melts in your mouth.
* **Flaky Crust:** A homemade or store-bought pie crust, baked to golden perfection, provides the perfect foundation for the filling.
* **Make-Ahead Friendly:** You can prepare the pie crust and even the custard filling ahead of time, making it a convenient option for busy schedules.
* **Crowd-Pleasing Dessert:** This pie is always a hit at gatherings and celebrations. Its beautiful appearance and delicious taste are sure to impress your guests.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather all the necessary ingredients. Here’s what you’ll need:
**For the Pie Crust:**
* 1 ½ cups (192g) all-purpose flour
* ½ teaspoon salt
* ½ cup (113g) cold unsalted butter, cut into cubes
* ¼ cup (60ml) cold shortening, cut into cubes
* 5-7 tablespoons ice water
**Or, you can use a store-bought pie crust for convenience.**
**For the Strawberry Rhubarb Filling:**
* 4 cups (about 1 pound) fresh rhubarb, trimmed and cut into ½-inch pieces
* 4 cups (about 1 pound) fresh strawberries, hulled and quartered (or halved if small)
* ¾ cup (150g) granulated sugar, plus more to taste
* ¼ cup (30g) all-purpose flour
* 2 tablespoons lemon juice
* 1 teaspoon vanilla extract
* Pinch of salt
**For the Custard:**
* 3 large eggs
* ½ cup (100g) granulated sugar
* 1 ½ cups heavy cream
* ¼ teaspoon salt
* 1 teaspoon vanilla extract
**Optional:**
* 1 tablespoon butter, cut into small pieces (for dotting over the filling)
* 1 egg, beaten (for egg wash)
* Turbinado sugar, for sprinkling (for added sparkle)
## Equipment You’ll Need
* 9-inch pie plate
* Mixing bowls (various sizes)
* Measuring cups and spoons
* Pastry blender or food processor (for homemade crust)
* Rolling pin (for homemade crust)
* Plastic wrap (for chilling dough)
* Whisk
* Rubber spatula
* Baking sheet
* Aluminum foil or pie shield (to prevent over-browning)
## Step-by-Step Instructions
Now, let’s get baking! Follow these detailed steps to create your own delicious Strawberry Rhubarb Custard Pie:
**Part 1: Making the Pie Crust (Homemade or Store-Bought)**
**If making a homemade crust:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. *This step is crucial for creating a flaky crust. The small pieces of butter will melt during baking, creating steam that separates the layers of dough.*
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overwork the dough. *Overworking the dough will develop the gluten, resulting in a tough crust.*
4. **Form a Disc:** Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. *Chilling the dough allows the gluten to relax, making it easier to roll out and prevents it from shrinking during baking.*
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. *Rolling from the center outwards, rotating the dough a quarter turn after each roll, helps to maintain a circular shape.*
6. **Transfer to Pie Plate:** Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and sides of the plate. *Avoid stretching the dough, as this can cause it to shrink during baking.*
7. **Trim and Crimp:** Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust using a fork or your fingers. *Crimping the edges not only looks pretty but also helps to seal the crust and prevent the filling from leaking out.*
8. **Pre-bake the Crust (Blind Bake):** Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. *Blind baking the crust helps to prevent it from becoming soggy when filled with the moist filling.*
9. **Let Cool:** Let the crust cool completely before filling.
**If using a store-bought crust:**
1. **Preheat Oven:** Preheat oven to 375°F (190°C).
2. **Prepare Crust:** Place the store-bought crust in a 9-inch pie plate. Crimp the edges if desired.
3. **Pre-bake the Crust (Blind Bake):** Follow steps 8 and 9 above (for homemade crust).
**Part 2: Making the Strawberry Rhubarb Filling**
1. **Combine Filling Ingredients:** In a large bowl, combine the rhubarb, strawberries, sugar, flour, lemon juice, vanilla extract, and salt. Gently toss to combine. *The flour will help to thicken the filling as it bakes.*
2. **Adjust Sweetness:** Taste the filling and adjust the sugar as needed, depending on the tartness of the rhubarb and strawberries.
**Part 3: Making the Custard**
1. **Whisk Eggs and Sugar:** In a medium bowl, whisk together the eggs and sugar until light and fluffy. *Whisking the eggs and sugar together helps to create a smooth and creamy custard.*
2. **Heat the Cream:** In a saucepan, heat the heavy cream over medium heat until it is just simmering (do not boil). *Scalding the cream will help to create a richer and smoother custard.*
3. **Temper the Eggs:** Slowly pour the hot cream into the egg mixture, whisking constantly to prevent the eggs from scrambling. *Tempering the eggs is crucial to prevent them from cooking too quickly and curdling.*
4. **Add Salt and Vanilla:** Stir in the salt and vanilla extract.
**Part 4: Assembling and Baking the Pie**
1. **Pour Filling into Crust:** Pour the strawberry rhubarb filling into the pre-baked pie crust. Spread evenly.
2. **Pour Custard over Filling:** Gently pour the custard over the fruit filling. *Pouring slowly and evenly will help to distribute the custard throughout the filling.*
3. **Dot with Butter (Optional):** Dot the top of the pie with small pieces of butter. *The butter will melt during baking, adding richness and flavor to the custard.*
4. **Egg Wash (Optional):** Brush the edges of the crust with the beaten egg. *Egg wash gives the crust a beautiful golden-brown color and a slightly shiny finish.*
5. **Sprinkle with Turbinado Sugar (Optional):** Sprinkle the edges of the crust with turbinado sugar. *Turbinado sugar adds a touch of sparkle and sweetness to the crust.*
6. **Bake:** Bake in the preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the custard is set but still slightly jiggly in the center. *If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie shield.*
7. **Cool Completely:** Let the pie cool completely on a wire rack before slicing and serving. *Cooling the pie completely allows the custard to set properly and prevents it from becoming runny.*
## Tips for Success
* **Use Cold Ingredients:** When making the pie crust, use cold butter, shortening, and ice water. This will help to create a flaky crust.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax, making it easier to roll out and prevents it from shrinking during baking.
* **Blind Bake the Crust:** Blind baking the crust helps to prevent it from becoming soggy when filled with the moist filling.
* **Temper the Eggs:** Tempering the eggs is crucial to prevent them from cooking too quickly and curdling.
* **Cool Completely:** Let the pie cool completely before slicing and serving. This allows the custard to set properly and prevents it from becoming runny.
* **Adjust Sweetness:** Adjust the sugar in the filling to taste, depending on the tartness of the rhubarb and strawberries.
* **Use Fresh Ingredients:** For the best flavor, use fresh rhubarb and strawberries. Frozen rhubarb and strawberries can also be used, but be sure to thaw them completely and drain off any excess liquid before using.
## Variations and Substitutions
* **Crust:** Use a gluten-free pie crust for a gluten-free option. You can also use a graham cracker crust or an Oreo crust for a different flavor.
* **Fruit:** Substitute other berries, such as raspberries or blueberries, for some or all of the strawberries.
* **Sweetener:** Use honey or maple syrup instead of granulated sugar.
* **Dairy-Free:** Use coconut cream or other non-dairy cream alternative for the heavy cream.
* **Spices:** Add a pinch of ground ginger or cinnamon to the filling for a warm, spicy flavor.
* **Almonds:** Sprinkle sliced almonds over the top of the pie before baking for added texture and flavor.
## Serving Suggestions
* Serve the pie chilled or at room temperature.
* Top with a dollop of whipped cream or a scoop of vanilla ice cream.
* Dust with powdered sugar for a pretty presentation.
* Serve with a side of fresh berries.
## Storage Instructions
* Store leftover pie in the refrigerator for up to 3 days.
* To freeze the pie, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
## Frequently Asked Questions (FAQs)
* **Can I use frozen rhubarb and strawberries?** Yes, you can use frozen rhubarb and strawberries. Be sure to thaw them completely and drain off any excess liquid before using.
* **How do I prevent the crust from burning?** If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie shield.
* **How do I know when the pie is done?** The pie is done when the crust is golden brown and the custard is set but still slightly jiggly in the center.
* **Why is my custard runny?** If your custard is runny, it may not have been baked long enough or it may not have cooled completely. Be sure to bake the pie until the custard is set but still slightly jiggly, and let it cool completely before slicing and serving.
* **Can I make this pie ahead of time?** Yes, you can make the pie ahead of time. Prepare the pie crust and filling up to 2 days in advance. Store them separately in the refrigerator until ready to assemble and bake. You can also bake the pie a day ahead of time and store it in the refrigerator.
## Conclusion
This Strawberry Rhubarb Custard Pie is a delightful dessert that perfectly captures the flavors of spring. With its sweet and tart filling, creamy custard, and flaky crust, it’s sure to be a crowd-pleaser. So, gather your ingredients, follow these instructions, and get ready to bake a pie that will impress your family and friends. Enjoy!
Happy Baking!