Rating: 4.49 stars
207 Ratings
  • 5 star values: 153
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 8

One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.

Recipe Summary test

prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

This recipe calls for Chef John's pie crust.

Nutrition Facts

342 calories; protein 4.8g; carbohydrates 57.4g; fat 11.1g; cholesterol 74mg; sodium 159.4mg. Full Nutrition
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Reviews (235)

Most helpful positive review

Rating: 5 stars
07/22/2014
I have made this recipe many times - I should've reviewed it a long time ago! Just like my gram used to make! I love it - I throw in a tablespoon granulated tapioca to thicken a little more and ad tsp vanilla to filling - also sub heavy cream for milk ( personal preference) I sometimes make galette w/ it which works fine as well -see pic I have won quite a few pie baking contests and have just qualified for state championship -if I say its great ...its great! Should've reviewed a long time ago! Also I am partial to most of chef johns recipes! Keep em coming!Great country style pie -not too many frills let's the fruit shine! Top w/ real whipped cream if you can Read More
(53)

Most helpful critical review

Rating: 2 stars
07/03/2012
I give two stars but might change rating after I taste/eat it. It is still very runny and I baked it longer than the 1 hour...actually baked it for 1 hr and 45 minutes and still runny so I sure hope after I cool it it changes solid. Read More
(8)
207 Ratings
  • 5 star values: 153
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 8
Rating: 5 stars
07/22/2014
I have made this recipe many times - I should've reviewed it a long time ago! Just like my gram used to make! I love it - I throw in a tablespoon granulated tapioca to thicken a little more and ad tsp vanilla to filling - also sub heavy cream for milk ( personal preference) I sometimes make galette w/ it which works fine as well -see pic I have won quite a few pie baking contests and have just qualified for state championship -if I say its great ...its great! Should've reviewed a long time ago! Also I am partial to most of chef johns recipes! Keep em coming!Great country style pie -not too many frills let's the fruit shine! Top w/ real whipped cream if you can Read More
(53)
Rating: 5 stars
08/01/2012
Everyone loved this twist on classic strawberry rhubarb pie! Don't omit the nutmeg but don't go overboard...it gives it a nice custard flavor. Delicious. Read More
(17)
Rating: 5 stars
07/03/2012
turned out absolutely perfect for me... followed exact instructions...MY FAVORITE Read More
(15)
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Rating: 4 stars
07/01/2012
Sooo good. On the video someone said it was to runny for them so I used 2 cups of sugar and 1/4 flour. My fruit wasn't nice and shinny even though I used the jam but still SOOOO GOOD!! Read More
(13)
Rating: 5 stars
07/15/2012
Very good. Easy to make. I used frozen strawberries and rhubarb from our patch. Used the basic flakey pie crust recipe from this site. A nice different type of treat for summer. Read More
(11)
Rating: 5 stars
07/11/2013
Wonderful easy recipe w/lots of flavor. I haven't had a strawberry rhubarb pie since I was a young girl. I'm not a fan of a double crusted pie so this looked perfect. I wouldn't consider myself a baker by any means but after having a huge craving for strawberry rhubarb & watching Chef John's video I knew I could handle this. I didn't have enough sugar so I only used 1 1/4 cups (it was still sweet enough). I did bake it an extra 10 minutes because I just wasn't sure that it was set not sure I needed too. My mother who is an experienced baker was impressed by the glazed fruit on the top (excellant tip to brush it w/warmed jam - presentation was great). It set beautifully after being in fridge. Will definately make again and again and again. Read More
(10)
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Rating: 5 stars
11/28/2012
This recipe saved my booty. It's a perfect blend of sweet, sour, and creamy. My daughter brought home a gallon of rhubarb from her friend's house and I hadn't a clue what to do with it. I'm glad I chose this recipe! It was amazing! FYI some pecans in the crust recipe will not go amiss. Read More
(8)
Rating: 5 stars
06/27/2013
This is a really easy, fun recipe. Everyone in my family loved this custard pie so much, I have made three in the past week. Using a prepared, frozen pie crust is not what I usually do but I agree that it makes this recipe go quickly and it tasted great. The custard filling is very generous in the 9" pie shell so don't over fill or you will have a mess in your oven. Read More
(8)
Rating: 2 stars
07/03/2012
I give two stars but might change rating after I taste/eat it. It is still very runny and I baked it longer than the 1 hour...actually baked it for 1 hr and 45 minutes and still runny so I sure hope after I cool it it changes solid. Read More
(8)