Dairy-Free Classic Strawberry-Rhubarb Custard Pie
A traditional double-crust pie featuring the perfect balance of sweet strawberries and tart rhubarb bound in a silky custard filling. The tapioca creates a smooth, set texture while eggs add richness that complements the bright fruit flavors. This comfort dessert shines during spring and early summer when rhubarb is at its peak, making it ideal for family gatherings, potlucks, or whenever you want to showcase seasonal produce in a beloved American classic.
Ingredients
- 2 cups strawberries, sliced
- 2 cups rhubarb, cut-up
- 1 tablespoon lemon juice
- 2 cups sugar
- ¼ cup all-purpose flourcornstarch1:1gluten-freegluten-free
use equal amount
- 3 tablespoons quick-cooking tapioca
- 3 eggs
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions
- 1
Mix strawberries, rhubarb and lemon juice in large bowl
- 2
Combine sugar, flour, tapioca, eggs, salt and cinnamon in medium bowl
- 3
Stir egg mixture into fruit mixture and set aside for 15 minutes
- 4
Heat oven to 400°F
- 5
Place one pie crust in ungreased 9-inch glass pie plate and press firmly against sides and bottom
- 6
Spoon filling into crust-lined pie plate
- 7
Top with second crust and wrap excess top crust under bottom crust edge, pressing to seal and flute
- 8
Cut slits or shapes in several places in top crust
- 9
Bake about 15 minutes or until crust is light golden brown
- 10
Place cookie sheet on oven rack below pie to catch spillover
- 11
Reduce oven temperature to 350°F and bake 40 to 45 minutes longer or until golden brown
Tips
Let the fruit mixture rest for 15 minutes to allow tapioca to absorb juices and prevent a watery pie.
Place a cookie sheet below the pie during baking to catch any spillover and keep your oven clean.
Cut decorative vents in the top crust to allow steam to escape and prevent soggy pastry.
Good to Know
Cover and refrigerate up to 3 days
Can be made 1 day ahead and stored covered in refrigerator
Serve at room temperature or slightly chilled with whipped cream or vanilla ice cream
Common Mistakes
Don't skip the 15-minute rest to avoid watery filling
Use a cookie sheet underneath to avoid oven spills
Don't overbake the initial crust to prevent burning
Substitutions
Gluten-Free Swaps
follow package directions
General Alternatives
FAQ
Can I use frozen strawberries and rhubarb?
Yes, but thaw and drain thoroughly first, then pat dry with paper towels to remove excess moisture that could make the pie watery.
What if I don't have quick-cooking tapioca?
Substitute with 2 tablespoons of cornstarch or increase the all-purpose flour to 6 tablespoons total for thickening.
How long will this pie keep?
Store covered in the refrigerator for up to 3 days. The custard filling is perishable and shouldn't sit at room temperature long.