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Perfect Strawberry Rhubarb Custard Pie with Flaky Lattice Crust

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A nostalgic and perfectly balanced custard pie combining tart rhubarb and sweet strawberries, topped with a flaky lattice crust. This easy recipe delivers a creamy, flavorful dessert ideal for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 tsp salt
  • 1 tbsp sugar (optional)
  • 1 cup (225g) unsalted butter, cold and cubed
  • 6–8 tbsp ice water, chilled
  • 1 cup (240ml) whole milk
  • 3 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 2 cups (250g) fresh rhubarb, sliced into ½ inch pieces
  • ⅓ cup (65g) granulated sugar
  • 1 tsp lemon juice
  • 1 tbsp unsalted butter, cut into small pieces

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together flour, salt, and sugar. Using a pastry cutter or food processor, cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking to keep the crust flaky. Wrap dough in plastic wrap, flatten into disks, and chill for at least 1 hour.
  2. Prepare the Fruit Filling: While the dough chills, combine sliced rhubarb, halved strawberries, sugar, and lemon juice in a bowl. Toss gently and set aside to macerate for 15-20 minutes.
  3. Make the Custard: In a mixing bowl, whisk together eggs, sugar, cornstarch, salt, and vanilla extract. Slowly add the milk, whisking until smooth. Set aside.
  4. Roll Out the Dough: Remove one dough disk from the fridge. On a floured surface, roll it out to about 12 inches diameter, roughly ⅛ inch thick. Transfer it gently to the pie dish, pressing it into the edges. Trim excess dough, leaving about ½ inch overhang. Chill while you roll out the second disk.
  5. Assemble the Pie: Preheat oven to 375°F (190°C). Drain excess liquid from the fruit mixture if very wet, but keep the juices. Spread the strawberries and rhubarb evenly over the bottom crust. Pour the custard mixture gently over the fruit. Dot the filling evenly with small pieces of butter.
  6. Create the Lattice Crust: Roll out the second dough disk to the same size. Cut into ½ inch strips using a sharp knife or pastry wheel. Lay half the strips horizontally over the pie. Fold back every other strip and lay one vertical strip, then unfold the folded strips. Repeat, alternating the weave pattern until the top is covered, forming a lattice. Trim and pinch the edges to seal with the bottom crust. Brush the lattice with egg wash (1 beaten egg with a splash of water) for a glossy finish.
  7. Bake the Pie: Place the pie on a baking sheet and bake for 50-60 minutes. The custard should be set but slightly jiggly in the center, and the crust golden brown. If the edges brown too quickly, cover with foil halfway through baking.
  8. Cool and Serve: Let the pie cool on a wire rack for at least 2 hours before slicing.

Notes

Keep ingredients cold to ensure a flaky crust. Avoid overworking the dough to prevent toughness. Use foil to cover edges if browning too fast. Cool pie fully before slicing to allow custard to set. Frozen fruit can be used if thawed and drained. Vegan and gluten-free adaptations are possible.

Nutrition

Keywords: strawberry rhubarb pie, custard pie, lattice crust pie, spring dessert, summer dessert, flaky pie crust, homemade pie

Find it online: https://coracooks.com/perfect-strawberry-rhubarb-custard-pie-recipe-easy-flaky-lattice-crust-guide/