Are you dreaming of warm summer days filled with the sweet and tart flavors of fresh fruit? Then look no further! This rhubarb strawberry custard pie recipe is the perfect way to capture those sunny vibes in a delicious, homemade dessert. It's a delightful blend of sweet strawberries and tangy rhubarb, all nestled in a creamy, dreamy custard base and encased in a flaky, buttery crust. This recipe is surprisingly easy, making it perfect for both beginner bakers and experienced cooks looking for a delicious, healthy dessert option. Get ready to impress your family and friends with this stunning and flavorful pie!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Filling:
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
Make the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork. Blind bake for 15 minutes at 375°F (190°C).
Make the Filling:
- Combine fruit and sugar: In a large bowl, gently combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, cinnamon, nutmeg, and salt.
- Whisk custard: In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract until well combined.
- Combine fruit and custard: Pour the custard mixture over the fruit mixture and stir gently to combine.
- Pour into crust: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 45-50 minutes, or until the custard is set and the topping is lightly browned. A slight jiggle in the center is okay.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the custard to fully set.
Tips for the Best Rhubarb Strawberry Custard Pie:
- For a richer flavor, use homemade pie crust.
- Don't overmix the custard; a few lumps are okay.
- If your rhubarb is particularly tart, you may want to add a little extra sugar to the filling.
- For a beautiful presentation, garnish with fresh strawberries and a sprinkle of powdered sugar before serving.
Variations:
- Lemon Twist: Add the zest of one lemon to the custard for a zesty twist.
- Spice it up: Experiment with different spices like cardamom or ginger.
- Make it vegan: Substitute the eggs with a flax egg and use plant-based milk and cream.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 40-45g
This rhubarb strawberry custard pie is a delightful dessert that’s perfect for any occasion. Its beautiful presentation and incredible flavor will impress everyone, making it a true showstopper. Enjoy this easy, healthy and delicious recipe!