Strawberry Rhubarb Pie Recipe
Delicious homemade Strawberry Rhubarb Pie recipe with a custard base for the perfect spring or summer dessert!
Servings: 8
Calories: 330kcal
Ingredients
- 1 pie shell
- 3 eggs beaten
- 2 Tbsp all-purpose flour
- 2 c. rhubarb chopped
- 2 c. strawberries chopped
- 1 1/2 c. white sugar
Instructions
- Preheat oven to 350 degrees F.
- Place pie crust in pie plate according to directions.
- Combine the rest of the ingredients. Pour into uncooked pie shell.
- Bake in preheated oven for 60 minutes or until the middle of the pie is set.
Notes
Allow your pie to cool on a wire rack until it's cooled all the way to room temperature. Placing the pie pan on a rack will help to ensure the bottom crust isn't holding onto heat and will help it cool quickly.
Cover the pie plate in plastic wrap or aluminum foil and store in the fridge for 3-4 days. You can also transfer separate slices to an airtight container and store in the fridge or freezer. This pie will freeze well for up to 3 months. Allow to thaw before consuming.
Nutrition
Calories: 330kcal | Carbohydrates: 63g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 113mg | Potassium: 304mg | Fiber: 2g | Sugar: 47g | Vitamin A: 155IU | Vitamin C: 39.5mg | Calcium: 74mg | Iron: 1.3mg