Strawberry rhubarb custard pie

Name: Strawberry rhubarb custard pie
Total time: 3000 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup sugar; 1/4 cup flour; 1/4 t nutmeg (optional); dash salt; 3 beaten eggs; 3 cup rhubarb 1 " pieces; 1 cup cut strawberries

My mother's recipe

My mother's recipe

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Ingredients

400° 50 mins

8 servings

1 cupsugar
1/4 cupflour
1/4 tnutmeg (optional)
dashsalt
3beaten eggs
3 cuprhubarb 1 " pieces
1 cupcut strawberries

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Steps

400° 50 mins

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.