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Before you jump to Strawberry rhubarb custard pie recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
The benefits of healthy eating are today being given more attention than ever before and there are a number of reasons for doing this. There are numerous illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. While we’re incessantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most likely, a lot of people believe that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. In reality, though, simply making a couple of minor changes can positively affect day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you most likely choose many food items out of habit. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve the flavor and now you have a breakfast that can become a usual part of your new healthy diet.
As you can see, it’s not difficult to start incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to strawberry rhubarb custard pie recipe. You can have strawberry rhubarb custard pie using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Strawberry rhubarb custard pie:
- Prepare sugar
- Prepare flour
- Get nutmeg (optional)
- Get salt
- You need beaten eggs
- You need rhubarb 1 " pieces
- Take cut strawberries
Instructions to make Strawberry rhubarb custard pie:
- Prepare 9" pie crust while pie filling juices. Fill crust with mixture and dot with 2 tbsp butter. Adjust lattice top; seal.
- Bake at 425° for 15 minutes. Lower temp to 350° for 30 to 40 minutes. Done when fork comes out clean 1" from center.
- Pie crust: 2c flour, 1/2 t salt, 3/4c cold Crisco shortening, 5 to 8T ice cold water. Add water until dough holds together. Cover in plastic wrap and refrigerate 1/2 hour to 2 days. Roll out 2 crusts for 9" pie tin.
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