Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, strawberry rhubarb custard pie. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Learn how to cook a Strawberry Rhubarb Custard Pie Recipe! I hope you enjoy this Strawberry Rhubarb Custard Pie recipe! You can adjust the sweetness by the amount of strawberries you add.
Strawberry rhubarb custard pie is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Strawberry rhubarb custard pie is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Prepare 1 cup sugar
- Get 1/4 cup flour
- Prepare 1/4 t nutmeg (optional)
- Make ready dash salt
- Take 3 beaten eggs
- Prepare 3 cup rhubarb 1 " pieces
- Get 1 cup cut strawberries
Serve this pie at your next cookout or take it along to a potluck dinner. This is a fantastic way to use fresh rhubarb, and your family and friends will love it. This Homemade Rhubarb Custard Pie Recipe using fresh or frozen rhubarbwith rhubarb and optional strawberries makes a pefect custard pie that Use fresh OR frozen rhubarb for this recipe! If you've still got lots of rhubarb in your freezer, here is a recipe idea for you!
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.
I made this pie recipe yesterday. Spring is made for rhubarb pie, and rhubarb pie is made for custard. You won't find any obtuse strawberries here trying to steal the show. I don't even allow a double crust or crumb topping. This is just a simple pie with delightful bits of tart rhubarb enveloped in creamy, orange zest-infused custard.
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