Description
A perfect blend of sweet and tart, this American classic features fresh strawberry-rhubarb filling in a golden, silky custard encased in a buttery, flaky crust. Easy to assemble with step-by-step guidance, it’s ideal for spring and summer gatherings.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cubed
1/2 cup ice water
1 pound fresh strawberries, hulled and sliced
1 pound fresh rhubarb, trimmed and sliced
3/4 cup granulated sugar
1 1/2 cups cornstarch
4 large egg yolks
1 1/2 cups milk
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, mix 2 1/2 cups flour, 1 tablespoon sugar, and 1 teaspoon salt
Add 1 cup cold butter cubes and blend until crumbly, then mix in 1/2 cup ice water until dough forms
Wrap dough in plastic and chill 30 minutes
Roll into a 12-inch circle and fit into a 9-inch pie dish
Trim edges and crimp the crust
In a separate bowl, toss sliced strawberries and rhubarb with 3/4 cup sugar
Add 1 1/2 cups cornstarch and 1 teaspoon vanilla extract, mix well
Sprinkle mixture evenly into the prepared crust
Mix 4 egg yolks with 1 1/2 cups milk
Whisk egg yolk mixture into pie filling until smooth
Bake 1 hour 15 minutes until custard is set and crust is golden
Cool completely before serving
Notes
For a lattice crust, cut chilled dough into decorative shapes
Serve with non-alcoholic whipped cream
Rhubarb can be replaced with peaches or apricots
eStorage: Cover and refrigerate up to 3 days
- Prep Time: 45
- Cook Time: 60
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg