Strawberry Rhubarb Custard Pie Recipes

STRAWBERRY RHUBARB CUSTARD PIE

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

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.

RHUBARB CUSTARD PIE

Steps:

• In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

STRAWBERRY RHUBARB CUSTARD PIE - RICH VERSION

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.