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.
Similar Recipes
More Recipes
-
-
-
-
-
Crispy & Healthy Oats Gota/ Bhajiya
-
Capsicum-Onion Curry in a Yogurt-Based Red Gravy
-
coffee creamer (2 dozen recipes)
-
Easy Tortellini w/ Chimichurri
-
-
-
Vegan, GF, Sugar Free Apple Tart
-
-
-
-
-
Bonnie -
coffee creamer (2 dozen recipes)
-
-
Vegan, GF, Sugar Free Apple Tart
-
https://cookpad.wasmer.app/us/recipes/2442023
Comments