Directions:
Preheat your oven to 400°F (200°C).
Roll out the pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges as desired.
In a large bowl, combine the strawberries and rhubarb.
In a separate bowl, mix the sugar, flour, and salt. Sprinkle this mixture over the fruit and toss to coat evenly.
Spread the fruit mixture evenly into the prepared pie crust.
In another bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth. Pour the custard mixture over the fruit in the crust.
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 45–50 minutes, or until the custard is set and the crust is golden brown.
Allow the pie to cool completely on a wire rack before serving.
Variations & Tips:
Citrusy Twist: Add a teaspoon of grated orange zest to the custard for a fresh, bright flavor.
Berry Swap: Try raspberries or blueberries in place of or alongside the strawberries.
Sweeter Version: Prefer a sweeter pie? Increase the sugar to 1¼ cups.
Gluten-Free Option: Use a gluten-free pie crust and substitute the flour with a gluten-free blend.
Crunch Factor: Sprinkle sliced almonds on top of the custard before baking for added texture and flavor.
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