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Strawberry-Rhubarb Custard Pie

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By Pillsbury Kitchens
Updated May 11, 2021
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The classic combination of sweet strawberries and tart rhubarb taste best in a slice of pie, and this recipe is no exception. Pillsbury™ pie crust takes the fuss out of the prep work, while the homemade filling is bursting with flavor.

Strawberry-Rhubarb Custard Pie

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Ingredients 10
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    In large bowl, mix strawberries, rhubarb and lemon juice. In medium bowl, mix sugar, flour, tapioca, eggs, salt and cinnamon. Stir into fruit mixture; set aside 15 minutes.
  • Step 
    2
    Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Spoon filling into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  • Step 
    3
    Bake about 15 minutes or until crust is light golden brown. Place cookie sheet on oven rack below pie in case of spillover. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until golden brown.

Nutrition

490 Calories
14g Total Fat
5g Protein
85g Total Carbohydrate
53g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
320mg
13%
Potassium
180mg
5%
Total Carbohydrate
85g
28%
Dietary Fiber
1g
6%
Sugars
53g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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