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strawberry rhubarb custard pie

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I found this tasty recipe on the back of the can of LUCKY LEAF PREMIUM BRAND Strawberry Rhubarb Pie filling, and was just dying to try it out. I love strawberry Rhubarb pie, and I also love egg custard pie, so I was very anxious to give this one a try too. It has the consistency of a custard pie with added fruit, and is quite simple to make. The thin buttery crumb topping on top adds just a bit of crunch as you bite into it. It is quite tasty and different from a regular custard pie. Give it a try the next time you want something different. I made 2 pies so I could share with the neighbor.

►
(1 rating)
yield 6 -8 depending on portion size
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For strawberry rhubarb custard pie

  • 1
    9 inch deep dish frozen pie shell
  • 8 oz
    sour cream (1 cup) i used daisy brand
  • 3/4 c
    sugar
  • 1 lg
    egg, room temperature
  • 2 Tbsp
    flour, (i used arrow root)
  • 2 tsp
    vanilla extract (i used vanilla bean paste)
  • 1 can
    21 oz. lucky leaf strawberry rhubarb pie filling
  • TOPPING INGREDIENTS
  • 3 Tbsp
    flour
  • 2 Tbsp
    sugar
  • 3 Tbsp
    cold butter, (cut into small pat pieces)

How To Make strawberry rhubarb custard pie

  • 1
    The recipe I have shared with you is for one pie, although I did make two pies. PREHEAT THE OVEN TO 400 DEGREES F.
  • 2
    These are some of the main ingredients to make the pie. I only needed 1 egg for each of the pies that I made. Not the 4 that are pictured.
  • 3
    Using a large bowl add in the sour cream, sugar, flour or Arrowroot, vanilla Bean paste & the large egg.
  • 4
    Beat till blended together. FYI: Arrowroot is a powdered starch similar to corn starch that is used for thickening soups, sauces, gravies and desserts. But in gravies it does not clump together when chilled, it maintains it's liquid form. It is a bit more pricey than corn starch. I LIKE WORKING WITH IT.
  • 5
    Add in the canned Fruit.
  • 6
    Using a spatula carefully blend the fruit into the sour cream mixture and pour into deep dish pie shell. Place Pie tin on a baking or cookie sheet to catch any potential drips from pie. Bake in preheated 400 degree F. oven for 25 minutes.
  • 7
    While the pie is baking, prepare the top crust by blending the sugar and flour together, then cut the butter into small pieces and add to topping mixture and blend together with a pastry blender or large 4 tined fork, until mixture is crumbly and mixed together.
  • 8
    After 25 minutes of baking, carefully sprinkle the topping ingredients on top of the pie, and return to oven to bake an additional 15 minutes or until top is browned. My topping took an EXTRA 15 minutes to brown. REMOVE FROM OVEN, COOL DOWN TO ROOM TEMPERATURE, & CHILL IF DESIRED BEFORE SERVING.
  • 9
    When pie is cooled or chilled, cut and enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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