I was worried my aunts’ baking secret was lost, but luckily, I found it, and it’s more delicious than ever! (Page 2 ) | June 18, 2025

Directions

1. Prep & Preheat – Roll out the pie crust into a 9-inch pie dish, crimp edges, and chill. Preheat oven to 400°F (200°C).

2. Sweeten the Fruit – In a bowl, toss strawberries and rhubarb with sugar, flour, and salt until evenly coated. Spread into the crust.

3. Make the Custard – Whisk eggs, cream, and vanilla until smooth. Gently pour over the fruit.

4. Bake to Perfection – Bake at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake 45-50 minutes until the custard is set and the crust is golden.

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5. Cool & Serve – Let the pie cool completely on a wire rack before slicing.

Variations & Tips

• Citrus Twist – Add 1 tsp orange zest to the custard for a bright note.

• Berry Swap – Try raspberries or blackberries for a different flavor profile.

• Extra Crunch – Sprinkle sliced almonds or a streusel topping before baking.

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• Gluten-Free? Use a GF pie crust and GF flour blend.

• Sweeter Pie? Increase sugar to 1¼ cups.

This pie isn’t just dessert—it’s a cherished memory reborn. Enjoy every bite! 🍓🥧

Next: Lobster Roll Sliders: Mini Bites of Seafood Perfection

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