One of the tastiest and simplest pie recipes I am aware of. This delicious dish was given to me by my mother Pauline, who I believe received it from my aunt Angela. They all taste great, but I think this one could be my favorite.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) unbaked pie crust (see footnote for recipe link)
- 3 cups rhubarb, sliced 1/4-inch thick
- 1 cup fresh strawberries, quartered
- 3 large eggs
- 1 ½ cups white sugar
- 3 tablespoons milk
- 3 tablespoons all-purpose flour
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon butter, diced
- 2 tablespoons strawberry jam
- ¼ teaspoon water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
- Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
- Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
- Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
- Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.
- This recipe calls for
- .
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 159 mg |
| Sugars | 42 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe and how the custard makes it nice and firm. Crowd pleaser!
I made this today and my husband just loved it!!! I didn’t do the jelly on top but otherwise followed the directions as written!! This recipe has already been written on a recipe card and will definitely be made.many more times!!
I’ve made this pie five or six times now. Have made it just like the recipe, have made it with just rhubarb and have also made it with rhubarb and raspberries. Just a great recipe! But I can say that I do cut the sugar down from a cup and a half to about a cup.
Easy and perfect tasting. Could go just a little lighter on the sugar.
Forgot to turn the pie, lol. My bad. The pie? Really good. Didn’t have jam or butter, made it anyway. Definitely make it again.
Wonderfully sweet and tart combination
Like some others, pie is runny after 1 1/2 hours of baking – so much so that I scooped out the filling and added more flour. We’ll see if this does the trick but I’ll probably end up throwing out the pie if it stays runny. I don’t understand how results can be so variable . . .
Long time pie baker, but my first try with rhubarb. Had my first garden harvest and wanted to try out strawberry rhubarb since that had been something all the grandma’s made when I was a kid. This recipe turned out delightful. Classic!
It’s an easy recipe and a great way to celebrate Spring flavors. But the baking time is considerably longer than 1 hour. I kept testing the custard with a clean, sharp knife until it came out clean; and that was after 1.5 hours of baking.
Mine turned out somewhere between runny and set. It tasted really good. Just then right amount of sweetness. If I make it again, I’ll add another tablespoon of flour.
This is so delicious! I made a homemade crust, fresh rhubarb, frozen strawberries and almond milk. Best I could do living on an island in the middle of the Pacific ocean. My son in law gives this rave reviews! No problem with runny custard, even with using frozen strawberries.
FABULOUS! So easy to put together and comes out perfect every time! My father, who is 101 years old, said it’s the best pie he’s ever eaten! And he has had MANY pies! Try this recipe! Even if you are intimidated by pie making. It’s wonderful!
Chef John did us a great favor. This is the best pie I’ve ever made. Perfect. I never liked Strawberry Rhubarb pie because it is usually sickeningly sweet, to counter the tartness of the rhubarb. With the custard addition, it is delicious and I can enjoy every bite. This is a new family favorite. Thanks!
It’s absolutely delicious. My mom says it’s exactly as she remembered from the one she made when she and my dad were newlyweds. I followed the instructions exactly, except I used frozen rhubarb and frozen strawberries that I thawed and then gave 2 minutes in the microwave in a bowl and drained off the excess juices but I still had to increase the cook time to 1 hr and 25 minutes. Before the custard would set.
I’m only giving 3 stars because the recipe calls for baking about an hour and there is no way an hour is nearly enough. I left it in for an 11/4 hrs and it still came out VERY runny! I even put in a tablespoon of granulated tapioca…still runny if anyone has suggestions, please let me know. The flavor is really good.
Everyone raves about this pie! SOOOO GOOD!
I used half rhubarb and half strawberries, and reduced sugar to 1 1/4 C. It set up fine and was delish!
It was so so good. For anyone wondering if you can cut the sugar and have it still set, the answer is yes. I used a heaping 1/2 c and had no issues. I also added vanilla and ground ginger to the custard, subbed oat milk for regular, and glazed with apricot jam mixed with juice of 1/2 lemon. It was delicious even with all my modifications. My SIL claimed it her new favorite and requested a birthday pie.
Way too much sugar in this recipe! I used just 1 cup and my son still thought it was too sweet. I don’t like tartness so I will stick with 1 cup. Because other bakers said that the pie was too runny, I left out the milk and did sprinkle some tapioca on the crust bottom before adding the fruit. I also put an upside down foil pie plate over the pie half way through the baking time to aid in baking the fruit. I baked it for the recommended time. It turned out great!
Most pies/desserts have too much sugar, as does this one. My rule of thumb is 1/3cup of sugar to 1 cup of fruit, but strawberries don’t need any extra sugar. This recipe (minus the last two unnecessary ingredients) was perfect with just 1 cup of sugar. Needed to bake 20min extra.
Easy and delicious! I used a pre-made crust as stated in the video by chef John. I followed the recipe except I forgot to put the butter on the top. Still beautiful and delicious. Sweet and tart the fruit was nicely cooked. I did cook 10 extra minutes for the custard to set. Then cooled in the refrigerator for about 2-3 hours before cutting. Perfectly set in the middle. I will definitely make again and again.