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–+ servings
Strawberry custard pie next to other strawberries.

Fresh Strawberry with Custard Pie Recipe

This pie is perfect for strawberry season! Filled with lots of strawberries, a creamy layer of custard, and an irresistible shortbread-style crust.
5 from 1 vote
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Prep Time 8 hours 10 minutes
Cook Time 30 minutes
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 499 kcal
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

Shortbread-style Pie Crust

  • 1 egg yolk
  • 113 grams unsalted butter cut in cubes
  • 67 grams sugar
  • ¼ teaspoon salt
  • 156 grams all-purpose flour

Pastry Cream | Custard

  • 180 ml whole milk
  • 50 grams granulated sugar
  • 14.2 grams unsalted butter cubed
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 4 tablespoon cornstarch

Strawberry Glaze & Filling

  • 145 grams whole strawberries small and hulled
  • 150 grams granulated sugar
  • 3 tablespoon cornstarch
  • 118 grams water
  • 2 teaspoon lemon juice

Whipped Cream

  • 2 tablespoon powdered sugar
  • 240 grams heavy cream

Strawberry Filling

  • 864 grams whole large strawberries large, ripe, and hulled

Instructions
 

Make Pastry Cream

  • In a bowl, add the egg yolks sugar, and cornstarch. Whisk together until there are no lumps left and set it aside.
    Mixed custard ingredients in a bowl.
  • Add the milk to a pot and heat until the milk starts to steam or make tiny bubbles around the perimeter. Remove from the heat. Pour a little bit of the heated milk into the bowl with egg yolks while whisking vigorously to temper the eggs. Continue slowly pouring and whisking until you use all the milk.
    Pour hot milk into raw custard.
  • Pour the liquid custard back into the pot and set it on medium low heat.
    Pour the raw custard with milk into a pot.
  • Whisk as the custard thickens and bubbles. Remove from the heat and pour into a bowl.
    Cooked custard in a pot.
  • Cover the bowl with cling-wrap making sure it touches the surface area of the custard. Place in the fridge to set for about 8 hours or overnight.
    Add custard to bowl and cover with cling-wrap touching the custard.

Make Strawberry Glaze

  • Take a cup of the small hulled strawberries and place them in a food processor or a blender. Puree the strawberries until smooth.
    Pulverized strawberries inside a food processor.
  • Add the sugar, water, cornstarch, and lemon juice. Mix until smooth and there are no longer lumps.
    A combination of cornstarch, water, and lemon juice in a pot.
  • Pour the pureed strawberries through a sieve into the prepared pot with the cornstarch mix. You may have to mash some strawberry flesh into the sieve to get as much liquid as possible.
    Pouring pureed strawberries through a sieve into the cornstarch, water, and lemon juice mix.
  • Place on medium low heat and allow to boil until it thickens, about 2-3 minutes, as you whisk. Remove from heat and pour into a clean bowl. Cover and set aside to cool to room temperature.
    Cooked and thickened strawberry custard pie glaze.

Make Pie Crust

  • Add the flour, unsalted butter, sugar, and salt in a food processor. Pulse for a few seconds until sandy in texture. Add the egg yolk.
    Added egg yolk in a food processor with sandy flour mixture.
  • Pulse again until the texture starts to get clumpy.
    Crumbly, raw pie dough in a food processor.
  • Place the dough on parchment paper or cling-wrap. Press the dough together and place in the fridge for at least 1 hour to rest the dough.
    Raw pie dough shaped and covered in cling-wrap.
  • Remove the dough from the fridge and break it into pieces in a pie pan.
    Chilled pie dough broken in pieces laid out in a pie pan.
  • Press the piece of the dough alongside the inner part of the pan until it is fully covered. Place back in the fridge to rest for 20 minutes. Meanwhile, preheat the oven to 180℃ (350℉).
    Raw pie dough pressed throughout the inside of a pie pan.
  • Bake in the preheated oven for 25 minutes or until golden brown. Remove the pie crust from the oven and place on the counter to cool it to room temperature.
    Strawberry custard pie crust after baking in the oven.

Put the Pie Together

  • Add the large hulled strawberries to a large bowl. Add the strawberry glaze and gently mix everything until all the strawberries are saturated with the glaze.
    Strawberry glaze poured on top of strawberries.
  • Remove the set custard from the fridge, remove the cling-wrap, and re-mix the custard until it's smooth. Spread it across the bottom of the cooled pie crust until the bottom is covered.
    Spread custard along the bottom of the pie crust.
  • Add the strawberries on top of the custard leaving about a half inch space between the strawberries and the pie edge.
    Place glazed strawberries on top of the custard in the pie.
  • Make the Whipped Cream: In a bowl mix the powdered sugar and heavy cream until you get stiff peaks. Add to a piping bag and pipe the whipped cream along the empty area between the strawberries and pie crust.
    Homemade whipped cream next to strawberry custard pie.
  • Place the finished pie in the fridge to allow it to set at least for an hour before serving.
    Strawberry custard pie on top of a countertop.

Nutrition

Calories: 499kcalCarbohydrates: 65gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 98mgSodium: 96mgPotassium: 217mgFiber: 2gSugar: 41gVitamin A: 922IUVitamin C: 48mgCalcium: 72mgIron: 1mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
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