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This pie is pure comfort—familiar, cozy, and perfectly balanced between sweet and tart. Juicy strawberries and tangy rhubarb bake together in a smooth, creamy custard, all wrapped in a tender, flaky crust. It’s elegant enough to serve at a gathering, yet simple to make with everyday ingredients and minimal effort.
Whether you’re bringing dessert to a potluck, serving family dinner, or just craving a taste of spring, this classic pie is a reliable favorite that always delivers.
Strawberry Rhubarb Custard Pie
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unbaked pie crust | 1 (9-inch) | Fits a standard pie plate |
| Rhubarb, chopped | 3 cups | Fresh and pleasantly tart |
| Strawberries, quartered | 1 cup | Ripe and juicy |
| Eggs | 3 large | Forms the custard |
| Granulated sugar | 1½ cups | Balances the tart fruit |
| All-purpose flour | 3 tbsp | Helps set the custard |
| Milk | 3 tbsp | Adds richness |
| Nutmeg | ¼ tsp | Light warm spice |
| Butter, diced | 1 tbsp | Dotted on top |
| Strawberry jam (optional) | 2 tbsp | For a shiny finish |
| Water (for glaze) | ¼ tsp | Mixed with jam |
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