Description
A classic sweet and tangy pie with a creamy custard base, loaded with fresh strawberries and rhubarb.
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3–4 tablespoons ice water
- 1 1/2 cups sliced rhubarb (fresh or frozen)
- 1 1/2 cups sliced strawberries
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Make pie crust: Combine 1 1/4 cups flour and salt in a bowl. Cut in butter until crumbly. Add ice water, 1 tablespoon at a time, tossing with a fork until dough holds together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes.
- Roll out dough on floured surface and fit into a 9-inch pie plate. Trim and flute edges.
- In a large bowl, mix rhubarb, strawberries, 1/4 cup sugar, and 1/4 cup flour. Let stand 15 minutes.
- In another bowl, whisk eggs, heavy cream, remaining 1/2 cup sugar, and vanilla until smooth.
- Spread fruit mixture into pie crust. Pour cream mixture over top.
- Bake for 15 minutes. Reduce oven to 350°F (175°C) and bake 30-35 minutes more, until filling is set and crust is golden. Cool on a rack to room temperature. Refrigerate at least 3 hours before serving.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of cinnamon or nutmeg to the custard mixture.