This pie is pure comfort—familiar, cozy, and perfectly balanced between sweet and tart. Juicy strawberries and tangy rhubarb bake together in a smooth, creamy custard, all wrapped in a tender, flaky crust. It’s elegant enough to serve at a gathering, yet simple to make with everyday ingredients and minimal effort.
Whether you’re bringing dessert to a potluck, serving family dinner, or just craving a taste of spring, this classic pie is a reliable favorite that always delivers.
Ingredients
- Unbaked Pie Crust — 1 (9-inch)
Fits a standard pie plate - Rhubarb (chopped) — 3 cups
Fresh and pleasantly tart - Strawberries (quartered) — 1 cup
Ripe and juicy - Eggs — 3 large
Forms the custard - Granulated Sugar — 1½ cups
Balances the tart fruit - All-Purpose Flour — 3 tablespoons
Helps set the custard - Milk — 3 tablespoons
Adds richness - Nutmeg — ¼ teaspoon
Light, warm spice - Butter (diced) — 1 tablespoon
Dotted on top - Strawberry Jam — 2 tablespoons (optional)
For a glossy finish - Water (for glaze) — ¼ teaspoon
Mixed with jam
Instructions
-
Preheat & Prep
Preheat oven to 350°F. Place the pie crust into a 9-inch pie dish and set it on a baking sheet. - Add the Fruit
Evenly distribute the rhubarb and strawberries over the bottom of the crust. - Prepare the Custard
In a bowl, whisk together eggs, sugar, flour, milk, and nutmeg until fully blended. Pour the mixture over the fruit. - Bake
Dot the top with butter. Gently tap the pie dish to release air bubbles. Bake for 55–65 minutes, rotating halfway through, until the custard is set. - Optional Glaze
Heat the jam with water until smooth, then lightly brush over the pie for a glossy finish. - Cool & Serve
Allow the pie to cool completely, then refrigerate for at least 1 hour before slicing.
Tip: This pie is even better the next day as the custard firms up and the flavors develop.