Sweet strawberries, tart rhubarb, and a silky custard all wrapped in a flaky pie crust!

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🍓 Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 ½ cups fresh rhubarb, chopped
• 1 ½ cups fresh strawberries, hulled and chopped
• 1 ¼ cups granulated sugar
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• Optional: a sprinkle of cinnamon for a cozy twist

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🍓 Instructions

1️⃣ Preheat the oven:
Preheat your oven to 190°C (375°F).
Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.

2️⃣ Prepare the filling:
In a large bowl, whisk together the sugar, flour, salt, eggs, and vanilla until smooth and creamy.

3️⃣ Add the fruit:
Gently fold the chopped strawberries and rhubarb into the custard mixture.

4️⃣ Assemble the pie:
Pour the filling into the prepared pie crust.
(You can add a few extra strawberry slices on top for a pretty look!)

5️⃣ Bake:
Bake for 45–50 minutes, or until the custard is set (it may jiggle slightly in the center but will firm up as it cools).

(Tip: If the edges brown too quickly, cover them with foil.)

6️⃣ Cool and serve:
Let the pie cool completely before slicing so the custard sets beautifully.
Serve plain, or with a dollop of whipped cream or a scoop of vanilla ice cream! 🥰

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🍯 Why You’ll Love This Recipe

This Strawberry Rhubarb Custard Pie is the perfect balance of sweet and tart, with a creamy, dreamy custard that makes every bite melty and magical.
It’s a classic spring and summer pie that’s impressive yet simple — perfect for gatherings, special occasions, or treating yourself! 💖

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Would you also like a crumb topping version for a little extra crunch? 🍓✨