Description
A delightful combination of tart rhubarb and sweet strawberries in a creamy custard filling, baked in a flaky pie crust.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening, chilled
- 4 tablespoons cold water
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and sliced
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter, cut into small pieces
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- For the crust: In a medium bowl, mix flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with cold water one tablespoon at a time, tossing with a fork until dough forms a ball. Roll out on a floured surface to fit a 9-inch pie plate. Transfer to pie plate and crimp edges.
- In a large bowl, combine rhubarb, strawberries, sugar, 3 tablespoons flour, cinnamon, and nutmeg. Stir gently until fruit is coated.
- In a separate bowl, whisk together heavy cream, eggs, and vanilla until smooth.
- Pour the fruit mixture into the prepared crust. Dot with butter pieces. Pour the cream mixture evenly over the fruit.
- Bake for 45 to 50 minutes, or until the filling is set and the crust is golden brown. If the edges brown too quickly, cover with foil.
- Cool on a wire rack for at least 2 hours before slicing. Serve at room temperature or chilled.
Notes
You can customize the seasonings to taste. For a sweeter pie, increase strawberries and decrease rhubarb.