Directions
Preheat oven to 400°F (200°C).
Roll out the pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges as desired.
In a large bowl, combine strawberries and rhubarb.
In another bowl, mix sugar, flour, and salt. Sprinkle this mixture over the fruit and toss to coat.
Spread the coated fruit evenly in the pie crust.
In a separate bowl, whisk together eggs, heavy cream, and vanilla until smooth. Pour over the fruit.
Place the pie on a baking sheet to catch drips. Bake at 400°F for 15 minutes.
Reduce oven temperature to 350°F (175°C) and bake 45–50 minutes more, until custard is set and crust is golden.
Cool completely on a wire rack before serving.
Variations & Tips
Citrus twist: Add 1 tsp grated orange zest to the custard.
Berry swap: Replace some or all strawberries with raspberries or blueberries.
Sweeter version: Increase sugar to 1¼ cups.
Gluten-free: Use a gluten-free crust and flour blend.
Crunchy topping: Sprinkle sliced almonds on top of custard before baking.
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