Does the pie crust need to be pre-baked?
No pre-baking is needed. Use an unbaked crust, and it will bake perfectly along with the filling.
How will I know when it’s done?
The pie is ready when the center no longer jiggles and the top turns lightly golden. It usually takes around 60 minutes.
Is the jam glaze necessary?
Not at all. It adds a glossy finish and a little extra flavor, but the pie is just as delicious without it.
What You’ll Need
Here’s everything you need to make this simple custard pie:
Unbaked pie crust (9-inch)
Fresh rhubarb, thinly sliced
Strawberries, quartered
Granulated sugar
Large eggs
All-purpose flour
Whole milk
Nutmeg (freshly grated, if possible)
Butter, cut into small pieces
Strawberry jam (optional, for the glaze)
Water
Step-by-Step Instructions
1. Preheat your oven
Start by preheating the oven to 350°F. Place your unbaked pie crust into a 9-inch pie plate. Set it on a lined baking sheet for easy cleanup.
2. Add the fruit
Combine chopped rhubarb and strawberries in a bowl, then pour them into the pie crust and spread into an even layer.
3. Make the custard
Whisk together the eggs, sugar, milk, flour, and a pinch of nutmeg until the mixture is smooth. Slowly pour the custard over the fruit.
4. Add the butter
Dot the top of the pie with small cubes of butter—this helps add richness to the custard as it bakes.
5. Bake the pie
Place in the oven and bake for about an hour. Rotate the pie halfway through to ensure even cooking. The filling should be set and golden on top.
6. Optional: Add the glaze
For a shiny finish, warm a spoonful of strawberry jam with a few drops of water in the microwave. Brush it lightly over the top once the pie has cooled a bit.
7. Chill before slicing
Let the pie cool at room temperature, then transfer to the fridge for at least an hour before slicing. This helps the custard set and makes for cleaner cuts.
Ingredients
1 9-inch unbaked pie shell
3 cups chopped rhubarb
1 cup fresh strawberries quartered
3 large eggs
1½ cups granulated sugar
3 tbsp all-purpose flour
3 tbsp milk
¼ tsp ground or grated nutmeg
1 tbsp butter diced
2 tbsp strawberry jam optional
¼ tsp water for glaze
Instructions
Preheat oven to 350°F and place pie crust in a 9-inch pie dish. Set on a baking sheet.
Spread rhubarb and strawberries evenly inside the crust.
Whisk eggs, sugar, flour, milk, and nutmeg in a bowl until smooth. Pour over fruit.
Dot with butter and gently tap the pie plate to settle the filling.
Bake for 55–65 minutes, or until custard is fully set. Rotate halfway through.
Optional: Warm jam and water, then brush on top for a glossy finish.
Cool to room temperature, then chill for at least 1 hour before slicing.
Notes
Make it gluten-free: Use a gluten-free pie crust and swap flour with a 1:1 GF blend.
Want it less sweet? Try using 1 cup of sugar instead of 1½ if your strawberries are extra ripe.
Serving idea: Top with whipped cream or a scoop of vanilla bean ice cream.
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