Strawberry rhubarb custard pie
My mother's recipe
Open in Cookpad AppSteps
- 1
Prepare 9" pie crust while pie filling juices. Fill crust with mixture and dot with 2 tbsp butter. Adjust lattice top; seal.
- 2
Bake at 425° for 15 minutes. Lower temp to 350° for 30 to 40 minutes. Done when fork comes out clean 1" from center.
- 3
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.
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