In the realm of classic desserts, few recipes evoke nostalgia and delight quite like Betty Crocker’s Strawberry Rhubarb Custard Pie.
This beloved treat marries rhubarb’s tartness, ripe strawberries’ sweetness, and custard’s creamy richness.
In this article, we’ll embark on a culinary journey exploring the origins, ingredients, step-by-step preparation, and the joy of savoring every bite of this delightful dessert.
How to Make Strawberry Rhubarb Custard Pie?
- 1 unbaked pie crust (9 inch)
- 3 cups rhubarb, cut into 1/4-inch slices
- 1 cup quartered fresh strawberries
- 3 huge eggs
- 1/2 cups granulated sugar
- 3 tbsp milk
- 3 tbsp. all-purpose flour
- 1/4 tsp freshly grated nutmeg
- 1 tablespoon of chopped butter
- 2 tbsp strawberries jam
- 1/4 teaspoon of water
- Prepare the oven to 350 degrees Fahrenheit. After the pie crust has been rolled out, place it on a pie plate with a diameter of 9 inches and place the dish on a prepared baking sheet or a silicone baking mat.
- Mix the rhubarb and strawberries in a basin, then ladle the concoction into a pie crust and spread it evenly.
- Whisk together the eggs, sugar, milk, flour, and nutmeg in a mixing bowl until smooth. Carefully pour filling over the rhubarb mixture in a slow and steady stream until it almost reaches the rim of the pie shell.
- Place cubes of butter in a uniform distribution throughout the surface of the filling. Tap and shake the baking sheet gently to remove any air bubbles that may have formed.
- Put the pie in a hot oven and bake it for approximately an hour, turning it halfway through until the rhubarb is soft and the custard has set.
- In a small dish, combine the strawberry jam and the water, then heat in the microwave for about 15 seconds or until the mixture is warm. Apply a layer of the jam mixture to the top of the pie, then set aside to cool. Refrigerate until ready for consumption.
Tips For Strawberry Rhubarb Custard Pie
- Use fresh strawberries and rhubarb for the finest flavor.
- Prebake the pie crust several times to avoid a soggy bottom. Allow minutes before adding the contents. This ensures the exterior remains firm.
- Adjust sugar levels dependent on the rhubarb’s acidity and the strawberries’ sweetness. Taste the filling and adjust the amount of sugar proportionately.
- Add one tablespoon of cornstarch or tapioca starch to the filling to thicken it. This aids in absorbing surplus liquid, preventing a watery pie.
- Distribute the strawberries, rhubarb, and custard evenly throughout the pie shell.
- Pack only a few fruits into the pie. Overfilling a pie can result in a disaster.
- Before slicing the pie, allow it to chill thoroughly.
- Use a sharp knife to carve segments when serving.
How To Serve Strawberry Rhubarb Custard Pie?
Cut generous slices with a sharp knife to serve Betty Crocker’s Strawberry Rhubarb Custard Pie. Serve it slightly warm for the best flavor.
You can make it even better by adding a small amount of whipped cream or vanilla ice cream for indulgence. Enjoy this classic dessert with family and friends, savoring each delightful bite.
How To Store Strawberry Rhubarb Custard Pie?
To store the Strawberry Rhubarb Custard Pie, cover it tightly in plastic wrap or metal foil to keep it from getting ruined from air exposure. Refrigerate for up to 3-4 days to maintain freshness.
For more extended storage, freeze the pie by wrapping it securely and placing it in the freezer. Thaw in the refrigerator before serving. Enjoy!
Betty Crocker’s Strawberry Rhubarb Custard Pie isn’t just a dessert; it’s a journey through history, flavors, and the pleasure of sharing prepared treats with loved ones. By mastering this recipe, you’re not just baking a pie but creating a legacy, one slice at a time.
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