This time around, with being so busy, I cheated and used a frozen pie crust. Yes, I can make my own, but seriously, when it's this kind of pie, it's the filling that is the star of the show, not the crust.
I have made this recipe a number of times. I have no idea where I got it from. Likely somewhere on the internet. I'd love to give credit for whoever came up with this recipe, but its origins are unknown. Likely anybody who is a baker has made a similar pie, but just in case you are looking for yet another recipe, here it is: (sorry I have no idea how to do one of those recipe posts where you click to get a printable version)
Strawberry / Rhubarb Custard Pie
Preheat to 350 degrees.
Ingredients: Filling- 1 1/4 cups sugar
1/4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
1/2 cup milk
4 cups rhubarb, chopped
aprx 2 cups strawberries, halved or cut up if big in size
Topping- 1/2 cup sugar
1/2 cup flour
1/2 cup butter or margarine
pinch of salt
Stir dry ingredients of filling together in a large bowl.
Stir into that, beaten eggs, then milk, then fruit
Pour into unbaked pie shell
Mix together topping ingredients and spread on top of pie
Bake one hour at 350 degrees.
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| It only took two long ribs of rhubarb for this pie. You can see my "cheater" frozen pie crust! |
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| It even looks pretty just stirred together in the bowl! I love the colour combination of red and green in rhubarb. |
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| This pie barely put a dent into my strawberries. Two of these containers are just from today and I have another bowl in the fridge. (I also have plans for jam). |
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| This recipe is always too much for a standard 9 " pie crust, so I pour the extra into these cute little baking dishes. The topping is more like sugar cookie dough smeared on the top, than a crumb topping. |
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| Here is the finished product. I baked it on a cookie sheet, which is a good thing since it boiled over a bit. I put it on the cookie sheet because it was just a tin foil pie pan which didn't feel sturdy enough. |
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