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Strawberry Rhubarb Custard Pie

Strawberry rhubarb custard pie with a flaky crust and a creamy, set custard filling studded with red strawberries and pink rhubarb. Fruit is layered first, then baked until the custard holds its shape and slices cleanly when chilled.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Pie crust and fruit
  • 1 unbaked 9-inch pie crust Use a store-bought crust or your favorite homemade 9-inch crust.
  • 2 cup fresh rhubarb, diced Dice into bite-size pieces for even custard baking.
  • 1 cup fresh strawberries, sliced Slice so pieces distribute through the filling.
Custard filling
  • 1.25 cup sugar
  • 3 eggs
  • 0.25 cup all-purpose flour
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 1 salt Pinch only.

Equipment

  • 1 sheet pan

Method
 

Prep and fill the crust
  1. Preheat the oven to 400°F and place the unbaked 9-inch pie crust into a 9-inch pie plate so it sits flat at the edges.
  2. Arrange the diced rhubarb and sliced strawberries in the bottom of the crust in an even layer.
  3. Whisk together the sugar, eggs, all-purpose flour, heavy cream, vanilla extract, and salt until smooth and fully combined with no visible flour pockets.
  4. Pour the custard mixture over the fruit, making sure it fills gaps so the fruit is mostly covered.
Bake and cool
  1. Bake at 400°F for 15 minutes until the custard begins to set around the edges.
  2. Reduce the oven temperature to 350°F and bake for 35-40 minutes more until the custard is set and still slightly jiggly in the center.
  3. Cool the pie completely for at least 3 hours until fully chilled and firm, with a sliceable custard texture.
Serve
  1. Serve chilled with whipped cream so each slice shows custard and visible fruit pieces.

Notes

Pro tip: after baking, allow the pie to cool at room temperature before refrigerating—this helps the custard finish setting without cracking. Refrigerate covered up to 3 days; freeze is not recommended because custard texture can loosen after thawing. For a dairy-light option, replace heavy cream with an equal amount of lactose-free half-and-half or light cream and expect a slightly softer set.