Strawberry Rhubarb Custard Pie

Most strawberry rhubarb pies pile their fruit under a lattice and let it bubble freely. This one takes a different route. The fruit gets folded into a thin custard that sets around it as the pie bakes, holding every chunk of tart rhubarb and ruby strawberry suspended in a smooth, pale base. The result is closer to a clafoutis-meets-pie hybrid than a traditional fruit pie.

The ratio is what makes it work. Three eggs, just three tablespoons of milk, sugar, and a quarter cup of flour bind the fruit’s released juices into a sliceable filling. Without the flour, the custard would weep. Without the milk, it would set too firm. The fifty-to-sixty-minute bake gives the rhubarb time to soften without breaking down completely, and the custard sets to a quiver in the center.

Pro Tips

• Choose stalks of rhubarb that are firm and pinkish-red. Pale, pithy stalks turn stringy in custard.
• Toss the diced rhubarb and sliced strawberries with a tablespoon of the sugar and let sit 15 minutes; this draws out excess water that would dilute the custard.
• Cover the pie crust edges with foil halfway through baking to prevent over-browning.
• The pie is set when a knife inserted near the center comes out clean and the middle barely jiggles.

Variations

• Sprinkle a streusel of butter, brown sugar, and oats over the top before baking for a crumb-topped version.
• Swap half the strawberries for raspberries for a brighter, tangier filling.
• Add ½ teaspoon of grated orange zest to the custard for a citrusy lift that complements rhubarb beautifully.