STRAWBERRY RUBARB CUSTARD PIE RECIPES

Name: Strawberry Rhubarb Custard Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 pie
Ingredients: 1 1/2 cups rhubarb, cut in 1 " pieces; 1 1/2 cups sliced strawberries; 1 cup white sugar; 2 tablespoons butter; 1 egg; 2 tablespoons flour; 1 uncooked pie shell; 2 tablespoons brown sugar; 3 tablespoons flour; 2 tablespoons butter

STRAWBERRY RHUBARB CUSTARD PIE RECIPE - FOOD.COM

Strawberry Rhubarb Custard Pie Recipe - Food.com image

This was my Grandmothers recipe, we all love it! You can adjust the sweetness by the amount of strawberries you add. You will need 3 cups of fruit in total, but if you want a more tart pie, use more rhubarb than strawberries. I have posted this with exactly 1/2 and 1/2.

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 pie

Number Of Ingredients 10

Ingredients

1 1/2 cups rhubarb, cut in 1 " pieces
1 1/2 cups sliced strawberries
1 cup white sugar
2 tablespoons butter
1 egg
2 tablespoons flour
1 uncooked pie shell
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons butter

Steps:

Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
Strain rhubarb well.
With wooden spoon, add strawberries and rhubarb to batter and mix.
Pour into uncooked pie shell.
Mix topping ingredients with a fork, and sprinkle over uncooked pie.
Bake at 375 for 50 minutes or until set.
Top with whipped cream if desired.

Nutrition Facts : Calories 2517.2, FatContent 112, SaturatedFatContent 45.8, CholesterolContent 308.1, SodiumContent 1431.6, CarbohydrateContent 364.2, FiberContent 15.3, SugarContent 239.6, ProteinContent 25

STRAWBERRY-RHUBARB CUSTARD PIE RECIPE - PILLSBURY.COM

Strawberry-Rhubarb Custard Pie Recipe - Pillsbury.com image

The classic combination of sweet strawberries and tart rhubarb taste best in a slice of pie, and this recipe is no exception. Pillsbury™ pie crust takes the fuss out of the prep work, while the homemade filling is bursting with flavor.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 10

Ingredients

2 cups sliced strawberries
2 cups cut-up rhubarb
1 tablespoon lemon juice
2 cups sugar
1/4 cup all-purpose flour
3 tablespoons quick-cooking tapioca
3 eggs
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

In large bowl, mix strawberries, rhubarb and lemon juice. In medium bowl, mix sugar, flour, tapioca, eggs, salt and cinnamon. Stir into fruit mixture; set aside 15 minutes.
Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Spoon filling into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake about 15 minutes or until crust is light golden brown. Place cookie sheet on oven rack below pie in case of spillover. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until golden brown.

Nutrition Facts : Calories 490 , CarbohydrateContent 85 g, CholesterolContent 85 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 53 g, TransFatContent 0 g

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