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Perfect Strawberry Rhubarb Custard Pie with Flaky Golden Lattice Crust

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A nostalgic and delicious strawberry rhubarb custard pie featuring a creamy custard filling balanced with tart fruit and a flaky, golden lattice crust. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 1 cup (227g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • 1 teaspoon salt
  • 6 to 8 tablespoons ice water
  • 2 cups (about 300g) fresh strawberries, hulled and halved
  • 2 cups (about 250g) rhubarb stalks, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1 teaspoon fresh lemon zest
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling on crust)

Instructions

  1. Make the pie dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
  2. Prepare the filling: Combine chopped rhubarb and halved strawberries in a bowl. In a separate bowl, whisk sugar with cornstarch, then add eggs, heavy cream, vanilla extract, and lemon zest. Whisk until smooth. Gently fold fruit into custard mixture without crushing berries.
  3. Roll out the dough: Divide chilled dough into two portions (60/40 split). Roll out larger portion into a 12-inch circle and transfer to pie dish, pressing gently into bottom and sides. Trim edges leaving ½ inch overhang. Keep smaller portion covered and chilled.
  4. Assemble the filling: Pour fruit custard filling evenly into crust-lined pie dish.
  5. Create the lattice crust: Roll out remaining dough into a 10-inch circle. Cut into ½ to ¾-inch wide strips. Lay half the strips parallel across pie, spaced ½ inch apart. Fold back every other strip halfway, lay one strip perpendicular, then unfold strips over it. Repeat weaving until lattice is complete. Trim excess dough and press edges onto bottom crust overhang. Pinch to seal and crimp decoratively.
  6. Finish before baking: Brush lattice crust with egg wash. Sprinkle with coarse sugar if desired. Chill assembled pie in fridge for 15 minutes.
  7. Bake the pie: Preheat oven to 375°F (190°C). Place pie on baking sheet and bake 45-55 minutes until crust is golden and filling is set but slightly jiggly in center. Cover edges with foil if browning too quickly. Cool completely on wire rack before slicing.

Notes

Keep butter and water ice cold for flaky crust. Do not overwork dough to avoid toughness. Use fresh, firm fruit to prevent watery filling. Chill assembled pie before baking to keep lattice neat. Blind bake crust if soggy bottom is a concern. Let pie cool completely before slicing for clean cuts.

Nutrition

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

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