Directions
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Prep & Preheat – Roll out the pie crust into a 9-inch pie dish, crimp edges, and chill. Preheat oven to 400°F (200°C).
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Sweeten the Fruit – In a bowl, toss strawberries and rhubarb with sugar, flour, and salt until evenly coated. Spread into the crust.
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Make the Custard – Whisk eggs, cream, and vanilla until smooth. Gently pour over the fruit.
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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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Cool & Serve – Let the pie cool completely on a wire rack before slicing.
Variations & Tips
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Citrus Twist – Add 1 tsp orange zest to the custard for a bright note.
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Berry Swap – Try raspberries or blackberries for a different flavor profile.
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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.
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Sweeter Pie? Increase sugar to 1¼ cups.
This pie isn’t just dessert—it’s a cherished memory reborn. Enjoy every bite! 🍓🥧
