Are you dreaming of sunshine-filled days and vibrant flavors? Then look no further! This rhubarb strawberry custard pie is the perfect recipe to transport you to a summer meadow, bursting with sweet and tart goodness. It's surprisingly easy to make, perfect for both beginner bakers and experienced home cooks looking for a delicious and impressive dessert. This recipe offers a delightful blend of homemade cooking techniques and simple ingredients, resulting in a truly delectable dish. Get ready to impress your friends and family with this quick dinner alternative or delightful addition to any summer gathering!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 3 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Whisk together flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
Preparing the Filling:
- In a large bowl, combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, cinnamon, and nutmeg. Gently toss to coat evenly.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Pour the egg mixture over the fruit mixture and stir until well combined.
Baking the Pie:
- Pour the fruit and custard mixture into the prepared pie crust.
- Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a messy, runny pie.
Tips for the Best Rhubarb Strawberry Custard Pie:
- Use fresh, high-quality rhubarb and strawberries for the best flavor.
- Don't overmix the crust dough, as this can make it tough.
- If you don't have a pastry blender, you can use two knives to cut the butter into the flour.
- For a richer flavor, use heavy cream instead of milk in the custard filling.
- To prevent the bottom crust from becoming soggy, you can pre-bake it for 10-15 minutes before adding the filling.
Variations:
- Add a sprinkle of lemon zest to the filling for a brighter flavor.
- Substitute raspberries or blueberries for some of the strawberries.
- Top the pie with a dollop of whipped cream or a scoop of vanilla ice cream before serving.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Fat: 18-22g
- Saturated Fat: 10-12g
- Cholesterol: 100-120mg
- Carbohydrates: 45-50g
- Sugar: 25-30g
- Protein: 5-7g
This rhubarb strawberry custard pie is a perfect example of a delicious and easy recipe, ideal for those seeking quick dinner ideas or a special homemade treat. Enjoy this delightful taste of summer!