Best 3 Strawberry Rhubarb Custard Pie Rich Version Recipes
Indulge in a culinary masterpiece that harmoniously blends the sweet and tart flavors of strawberries and rhubarb, enveloped in a velvety custard filling, all encased within a flaky, golden crust. This extraordinary Strawberry Rhubarb Custard Pie is a symphony of flavors and textures, perfect for any occasion. But that's not all – this article presents a collection of delectable variations, from a classic rendition to a gluten-free alternative, ensuring that everyone can savor this delightful treat. Get ready to embark on a journey of culinary exploration as we delve into the secrets of creating this exceptional pie.
Here are our top 3 tried and tested recipes!
STRAWBERRY RHUBARB CUSTARD PIE - RICH VERSION
I made two pies with this recipe, and umm... they were amazing! I brought one to work and everyone was happy. The other was almost completely devoured after we made it. The recipe is a joint effort with my friend that is a crust expert to take my quick and easy strawberry rhubarb custard pie to the next level. I'll post the other recipe as well
Provided by MC Baker
Categories Pie
Time 2h10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Cut butter into flour with salt using a fork until the mixture has the consistency of lumpy sand.
- Add ice water until the dough just starts to come together. Add a little of the water at a time. More water may be needed to get to bind on a dry day.
- Wrap and refrigerate dough.
- Add rhubarb, powdered sugar, water, cornstarch and nutmeg to a pan and simmer until rhubarb is tender and mixture is thick. Remove from heat when done and allow to cool slightly before adding strawberries.
- Combine all custard ingredients except eggs and cook at medium until thickened slightly. Turn heat to low. Add some of the warm mixture to the beaten eggs to temper, and then add eggs to remaining custard ingredients. Allow to thicken slightly then remove from heat.
- Remove chilled dough from refrigerator after chilling for at least 30 minutes. Flatten layers of dough into circles with the palm of your hand, by pushing off pieces from the dough ball. Make about 10 layers of the flattend dough pieces and refrigerate for another 20 minutes. You can use the freezer to chill your butter, or cool your dough, but avoid freezing because it will be difficult to work with.
- Cut dough into two halves. Roll dough out between two pieces of plastic wrap or wax paper to cover your pie tin. Prick bottom and sides of your dough with a fork and make sure you push the dough around the edges down well. I like to cut excess dough off of the edge. This dough is quite flaky, and has a tendency to rise.
- Pour custard into unbaked pie crusts and bake until custard is set and crust is nearly done. About 15 minutes.
- Add strawberry and rhubarb mixture and bake another 20-30 minutes. Cover the edges of your pie crust if they start to get too dark. The pie is done when the filling is set.
- (Optional) Cook down balsamic vinegar until it is a thick syrup. Drizzle the syrup over the pies.
- A top crust can also work with this recipe. If you want to do this, make your top crust and add it on top of the strawberry rhubarb filling and bake until top crust is cooked. Balsamic drizzle can be used on top of pie.
Nutrition Facts : Calories 404.3, Fat 24, SaturatedFat 14.8, Cholesterol 95.2, Sodium 273.6, Carbohydrate 43.8, Fiber 1.7, Sugar 23.8, Protein 4.2
STRAWBERRY RHUBARB CUSTARD PIE
I found this tasty recipe on the back of the can of LUCKY LEAF PREMIUM BRAND Strawberry Rhubarb Pie filling, and was just dying to try it out. I love strawberry Rhubarb pie, and I also love egg custard pie, so I was very anxious to give this one a try too. It has the consistency of a custard pie with added fruit, and is quite...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. The recipe I have shared with you is for one pie, although I did make two pies. PREHEAT THE OVEN TO 400 DEGREES F.
- 2. These are some of the main ingredients to make the pie. I only needed 1 egg for each of the pies that I made. Not the 4 that are pictured.
- 3. Using a large bowl add in the sour cream, sugar, flour or Arrowroot, vanilla Bean paste & the large egg.
- 4. Beat till blended together. FYI: Arrowroot is a powdered starch similar to corn starch that is used for thickening soups, sauces, gravies and desserts. But in gravies it does not clump together when chilled, it maintains it's liquid form. It is a bit more pricey than corn starch. I LIKE WORKING WITH IT.
- 5. Add in the canned Fruit.
- 6. Using a spatula carefully blend the fruit into the sour cream mixture and pour into deep dish pie shell. Place Pie tin on a baking or cookie sheet to catch any potential drips from pie. Bake in preheated 400 degree F. oven for 25 minutes.
- 7. While the pie is baking, prepare the top crust by blending the sugar and flour together, then cut the butter into small pieces and add to topping mixture and blend together with a pastry blender or large 4 tined fork, until mixture is crumbly and mixed together.
- 8. After 25 minutes of baking, carefully sprinkle the topping ingredients on top of the pie, and return to oven to bake an additional 15 minutes or until top is browned. My topping took an EXTRA 15 minutes to brown. REMOVE FROM OVEN, COOL DOWN TO ROOM TEMPERATURE, & CHILL IF DESIRED BEFORE SERVING.
- 9. When pie is cooled or chilled, cut and enjoy.
STRAWBERRY RHUBARB CUSTARD PIE
This was my Grandmothers recipe, we all love it! You can adjust the sweetness by the amount of strawberries you add. You will need 3 cups of fruit in total, but if you want a more tart pie, use more rhubarb than strawberries. I have posted this with exactly 1/2 and 1/2.
Provided by Leslie
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
- Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
- Strain rhubarb well.
- With wooden spoon, add strawberries and rhubarb to batter and mix.
- Pour into uncooked pie shell.
- Mix topping ingredients with a fork, and sprinkle over uncooked pie.
- Bake at 375 for 50 minutes or until set.
- Top with whipped cream if desired.
Nutrition Facts : Calories 2517.2, Fat 112, SaturatedFat 45.8, Cholesterol 308.1, Sodium 1431.6, Carbohydrate 364.2, Fiber 15.3, Sugar 239.6, Protein 25
Tips:
- For the best flavor, use fresh strawberries and rhubarb.
- If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
- If you don't have fresh rhubarb, you can use frozen rhubarb that has been thawed and drained.
- Be sure to drain the strawberries and rhubarb well before adding them to the pie filling, or the pie will be too runny.
- For a richer custard filling, use heavy cream instead of milk.
- If you don't have a pastry blender, you can use two knives to cut the butter into the flour.
- Be sure to chill the pie crust for at least 30 minutes before baking. This will help to prevent the crust from shrinking.
- Bake the pie until the crust is golden brown and the custard filling is set.
- Let the pie cool for at least 1 hour before serving. This will allow the custard filling to firm up.
Conclusion:
This strawberry rhubarb custard pie is a delicious and classic dessert that is perfect for any occasion. The sweet and tart filling is perfectly complemented by the rich and creamy custard filling. The pie is easy to make and can be made ahead of time, making it a great option for busy weeknights.
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