Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, strawberry rhubarb custard pie. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Strawberry rhubarb custard pie is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Strawberry rhubarb custard pie is something that I have loved my whole life.
The beautiful pairing of strawberries and rhubarb, combined with a smooth custard, creates a mouth-watering and irresistible pie. All Reviews for Strawberry Rhubarb Custard Pie. You can adjust the sweetness by the amount of strawberries you add. Spring is made for rhubarb pie, and rhubarb pie is made for custard.
To get started with this recipe, we have to prepare a few components. You can have strawberry rhubarb custard pie using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry rhubarb custard pie:
- Get 1 cup sugar
- Make ready 1/4 cup flour
- Prepare 1/4 t nutmeg (optional)
- Make ready dash salt
- Make ready 3 beaten eggs
- Prepare 3 cup rhubarb 1 " pieces
- Prepare 1 cup cut strawberries
A flaky pie crust is filled with rich custard and tart rhubarb for a classic pie. This Rhubarb Custard Pie Recipe is inherited from my beloved Grandma Koch along with the Perfect Pie Crust it is baked in. Sweet strawberries, tart rhubarb, and creamy. Your new favorite springtime dessert, this easy pie is perfect for a picnic!
Instructions to make Strawberry rhubarb custard pie:
- Prepare 9" pie crust while pie filling juices. Fill crust with mixture and dot with 2 tbsp butter. Adjust lattice top; seal.
- Bake at 425° for 15 minutes. Lower temp to 350° for 30 to 40 minutes. Done when fork comes out clean 1" from center.
- Pie crust: 2c flour, 1/2 t salt, 3/4c cold Crisco shortening, 5 to 8T ice cold water. Add water until dough holds together. Cover in plastic wrap and refrigerate 1/2 hour to 2 days. Roll out 2 crusts for 9" pie tin.
Sweet strawberries, tart rhubarb, and creamy. Your new favorite springtime dessert, this easy pie is perfect for a picnic! Strawberries are a lot softer than rhubarb and therefore cook more quickly. Quartering them creates larger chunks than slicing them, which prevents them. My family loves this pie so much that I double it and cook it in a rectangular casserole dish instead of pie plates.
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