Ingredients and Weight:
- Pie crust (homemade or store-bought): 1 (9-inch)
- Fresh strawberries: 2 pounds, hulled and sliced
- Fresh rhubarb: 1 pound, trimmed and sliced
- Granulated sugar: 1 cup
- All-purpose flour: 1/4 cup
- Ground cinnamon: 1 teaspoon
- Salt: 1/4 teaspoon
- Butter (unsalted), cold and cubed: 1/2 cup
- Large eggs: 2
- Egg yolks: 2
- Whole milk: 1 cup
- Vanilla extract: 1 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine strawberries, rhubarb, sugar, flour, cinnamon, and salt. Toss to coat.
- Transfer the fruit mixture to the pie crust and dot with butter.
- In a separate bowl, whisk together eggs, egg yolks, milk, and vanilla.
- Pour the custard mixture over the fruit.
- Bake for 15 minutes, then reduce the oven temperature to 375 degrees F (190 degrees C) and bake for an additional 60 minutes, or until the custard is set and the top is golden brown.
- Let cool completely before serving.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Cholesterol: 95 milligrams
- Sodium: 170 milligrams
- Carbohydrates: 45 grams
- Protein: 5 grams
Dish Characteristics:
- Flaky, buttery crust
- Sweet and tart filling
- Creamy and smooth custard
- Perfect for any occasion
User Comments:
- "This pie is absolutely delicious! The crust is perfect and the filling is a perfect balance of strawberries and rhubarb."
- "I love the combination of strawberries and rhubarb in this pie. It's so unique and refreshing."
- "This is the best strawberry pie I've ever had. The custard filling is to die for."
- "I made this pie for a party and everyone loved it. It was the perfect dessert for a summer gathering."
- "This pie is so easy to make and it's always a crowd-pleaser."
Special Precautions and Tips:
- To prevent the crust from burning during baking, cover the edges with aluminum foil.
- If the filling is too runny, add 1 tablespoon of cornstarch to the mixture before baking.
- Let the pie cool completely before serving to allow the custard to set properly.
