Strawberry Rhubarb Custard Pie

I've been seeing strawberry-rhubarb recipes everywhere and since the strawberries are fresh and sweet right now, I thought I would make a pie that's been on my mental to-make list forever. The pie was very easy to put together and if you have a pie crust made already, it takes no time at all although you do have to let the pie cool before you can dig into it.

 

I used my standby pie crust recipe and used more strawberries/less rhubarb for the filling. I thought the taste was pretty much perfect although it was a bit sweet for my taste. I've adjusted the measurements in the recipe below. I used a 9.5 inch pie plate rather than a 9 inch, so my pie is bit thinner and more cooked than I would like. I also didn't mix the custard filling enough. Watch the video here to see what it should look like. If you are also using a larger pie plate, you can also increase the filling recipe. However, everyone that tasted it still thought it was fantastic. The pie really tastes best chilled the day it's made. It still tastes good the next few days after, but not as amazing as when it's fresh.

Strawberry Rhubarb Custard Pie
Pie Crust from Martha Stewart, Filling Adapted from Chef John of Food Wishes
Makes 1 9 inch pie

Pie Crust
1 1/4 cups unbleached all purpose flour
1 stick cold unsalted butter, diced
1/2 tsp granulated sugar
1/4 tsp fine salt, double the amount of kosher salt
1/8 - 1/4 cup iced water

Pulse the butter, sugar, salt, and flour in a food processor until the butter is the size of peas. Gradually add just enough iced water as the processor is running until the dough just holds together when squeezed in the palm of your hand. Dump out onto a piece of plastic wrap and form into a round disk. Refrigerate at least 30 minutes and up to 3 days or freeze up to a month.

When ready to use, roll out the pie dough to a round big enough for a 9 inch pie plate. Fit into the pie plate, crimp, then freeze for 10 minutes.

Filling
2 1/2 cups sliced rhubarb, 1/4 inch thick
1 1/2 cups fresh strawberries, quartered
3 large eggs
1 1/8 cups granulated sugar
3 tbsp. milk
2 tbsp. all purpose flour
1/4 tsp grated nutmeg
pinch of salt
1 tbsp. butter, diced
2 tbsp. strawberry jam
1/4 tsp water

Preheat the oven to 350 deg F. Mix the strawberries and rhubarb together and pour them into the cold pie crust.

Whisk the eggs, sugar, milk, flour, nutmeg, and salt together in a large bowl thoroughly for a few minutes. Pour the filling over the rhubarb and strawberries slowly to ensure not overfilling. Place the diced butter over the top of the pie and give the pie a tap before putting it into the oven.

Bake the pie for about an hour on the middle rack, rotating the pie halfway through, until the custard is just set. Check on the pie at about 45 minutes. Remove the pie and let cool on the counter.

Warm the jam and water in a small pot or stainless steel measuring cup over low heat and brush it over the pie focusing on the exposed fruit.  Once the pie has cooled to room temp, refrigerate for a few hours before serving. Pie will keep for a few days in the fridge.