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Strawberry Rhubarb Custard Pie – The Best Strawberry Rhubarb Pie Recipe Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!
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These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. custard peach pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
Strawberry Rhubarb Custard Pie – The Best Strawberry Rhubarb Pie Recipe
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Learn how to cook a Strawberry Rhubarb Custard Pie Recipe! Visit for the ingredients! Plus, more info and over 700 additional original video recipes. I hope you enjoy this Strawberry Rhubarb Custard Pie recipe!
Strawberry Rhubarb Custard Pie – The Best Strawberry Rhubarb Pie Recipe
Ingredients
Crust
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1 1/4 cup all-purpose flour
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1/4 tsp. salt
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1/3 cup shortening or butter
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4 tbsp. cold water
Filling
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1 cup chopped potato
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1/2 cup chopped onion
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3 tbs. margarine or butter
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1/3 cup all-purpose flour
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1/2 tsp dried thyme or sage, crushed
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1 1/4 cup beef broth
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1 1/2 cup chopped carrots and peas
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2 cups ground beef
Strawberry Rhubarb Custard Pie – The Best Strawberry Rhubarb Pie Recipe
Part1
Making the Dough for the Crust
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1Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl. -
2Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.- Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
- Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
- Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
- Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.
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Strawberry Rhubarb Custard Pie – The Best Strawberry Rhubarb Pie Recipe -
3Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.- Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
- Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
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4Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.- It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
- If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.
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5Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2
Making the Filling
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1Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]- If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
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2Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]- Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
- Be careful whenever handling hot grease.
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3Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.- You can peel your potato if desired.
- If you want something different, try using a sweet potato instead.
- You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
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4Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]- Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
- Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
- Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.
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Part3
Making a Whole Meat Pie
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1Preheat the oven to 350 degrees F. -
2Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.- Avoid stretching the pastry.
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3Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim. -
4Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish. -
5Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife. -
6Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.- Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
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7Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]- When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.
Strawberry Rhubarb Custard Pie – The Best Strawberry Rhubarb Pie Recipe
Part4
Making Individual Meat Pies
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1Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls- Dust your workstation with flour to prevent dough from sticking.
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Strawberry Rhubarb Custard Pie – The Best Strawberry Rhubarb Pie Recipe
2Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary. -
3Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together. -
4Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.- Brush the top of your pockets with egg or melted butter to keep the top moist.
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5Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.- Enjoy with a side of ketchup.
Part5
Trying Creative Variations
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1Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.- Make sure your meat is fully cooked before adding it to your filling.
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2Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]- 8 ounces of raisins.
- 4 ounces of dried figs (chopped).
- 2 ounces dried cherries (chopped)
- 2 apples, peeled, cored, and chopped.
- 1 lemon zested and juiced.
- 1 orange zested and juiced.
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground allspice
- 1/4 teaspoon freshly ground clove
- 6 ounces dark brown sugar
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3Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie. -
4Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like! -
5Finished.
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47 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/223069/Strawberry-Rhubarb-Custard-Pie/
Fresh 🎧🎶😆
Just like my mom made. But we'd have vanilla ice cream….
My mom literally bought the nutmeg in the cupboard before I was born. It's dated 1977.
I grew up in Michigan where rhubarb grew wild in our yard…. where do you get it fresh?
I’d also like to grow mine:) thank you!
Just talked about missing rubarb today!!!
Wish I could post photos!
Mine came out wondeful!
Super easy! Thanks for recipe!
Just made 2. 🤞
Strawberry ruins Rhubarb pie! Oh the humanity!
It didn't slice perfectly. What do I do, Chef John?
If I use frozen strawberries/rhubarb should I let it unthaw and maybe get rid some of the juice?
Boy I love a good rhubarb pie.
Chef John, your jokes are on point. XD
You guys think this would be good with graham cracker pie crust ???
Would Chef John tap that… 😑
My Dad's favorite pie…his Birthday is today…
Since I've gotten married in 2015 I've made it my summer/4th of July tradition to make this pie every year! Thank you chef John! 😊
My mother used to make this every summer. She grew a small bed of Rhubarb and it took we kids a while to like the sweet/tart taste of the pie. I sure would love to have one now. 😊
Thanks Chef John.
I can smell this video❤
Chef John may I use potato or arrowroot starch instead of flour?
you're a creepy dude.
I need to find rhubarb to make this for my mom after her colonoscopy. That would make her happy.
You missed a Big splash of booze ..e.g. Kirsch …..adds another dimension …..
gosh, i love his recipes…
It was amazing!!!
Fresh
🤜👍🤛♡♡♡
To be honest, there are videos you've posted that I scroll pass by because of an ingredient that I myself do not like and it got me wondering, Chef John do you have foods or igredients that you dont like and would you cook it? Or how would you "doctor it" so that ur least favorite food/ingredient becomes tolerable for you/others?
LOL
Vanilla? Did I miss that? lol
I'm a rhubarb virgin, but come rhubarb time I will no longer be. I can't wait, but I'll have to. 😃
This was a pie my grandma made me as a child in Montana, I think it originated from a old Fannie
Farmer or Betty Crocker black and white illustrated book, but I always thought it was a original from grandma, this pie is so connected to our family history, I haven’t not see a recipe for this in many other places, so Iam surprised that here it is!
How’d you know the nutmeg my mom has was bought 30 years ago 🤔😂
I'm from Minnesota. Every body had rhubarb in one corner of their yard. Especially farms. If you had a patch die out, you just stole some roots from another person's patch. The stuff is kind of invasive.
I grew up eating rhubarb sauce, rhubarb pie, rhubarb / strawberry pie, and so on.
I cooked it for 1 hour at 350, and left it in the fridge over night.. Its still soupy… should I have cooked it more?
This is the BEST rhubarb pie imaginable, but without the strawberries.
L
I came here from Dan And Riya
Mix yr fruit with custard &butter bsfore! Placing in pie shell. I warm pie bfr serving with ice cream /whipped cream ENJOY PS:: add tsp of lemon juice to fruit to lessen tartness
Back when chef John was funny. Now he sounds like an old geezer trying to stay hip.
Sometime in the 70's people stopped growing rhubarb in their gardens. Even people that didn't garden still had rhubarb and chokos growing.
This looks so good!
Bloodshot Celery!
This IS about the only way to actually ENJOY rhubarb! A lot of rhubarb pies do the custard but not the strawbs, and it's not so great. The custard tones down the rhubarb, but the strawbs turn the final trick!
Pinch the crust edges and it will look homemade
I'm making this for Thanksgiving this year; gobble gobble
I’m allergic to rhubarb😔
Rhubarb custard pie has always been our family favourite. But we don't include strawberries. That would be sacrilege.😉🙂🙂😉
Strawberry and rhubarb go so well together! The rhubarb somehow adds several new layers of taste to strawberries. The flavor is deeper and more complex. Many, many moons ago when I first taught myself to cook, I made a lattice topped strawberry and rhubarb pie. It was incredible. I had never eaten rhubarb prior to that and to this day don’t know if rhubarb has its own distinct flavor. I just know that since that time of discovery, I will only buy strawberry-rhubarb flavored whatever . I make a special trip to World Imports just to buy their store brand strawberry-rhubarb preserves. I buy 3 or 4 to make it worth the trip and to ensure I have enough for 4-6 months. By the way, I highly recommend World Imports for their international food section. They have a lot of signature specialty items from different parts of the country and from other countries.
Frustred!! Haha luv it!!