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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 Can Be An Easy Choice.

Healthy eating is nowadays a great deal more popular than it used to be and rightfully so. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get people to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people assume that it takes a lot of work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, individuals can modify their eating habits for the better by implementing a couple of small changes.

One way to approach this to begin seeing some results is to understand that you do not have to change everything at once or that you should entirely eliminate certain foods from your diet. Even more crucial than totally modifying your diet is simply substituting healthy eating choices whenever possible. Sooner or later, you will discover that you actually prefer to eat healthy foods after you have eaten that way for a while. As you stick to your habit of eating healthier foods, you will see that you will not want to eat the old diet.

Therefore, it should be fairly obvious that it’s easy to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to strawberry rhubarb custard pie recipe. To make strawberry rhubarb custard pie you need 7 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Strawberry rhubarb custard pie:

1. Take 1 cup sugar
2. Get 1/4 cup flour
3. Take 1/4 t nutmeg (optional)
4. You need dash salt
5. Prepare 3 beaten eggs
6. Prepare 3 cup rhubarb 1 " pieces
7. Take 1 cup cut strawberries

Steps to make Strawberry rhubarb custard pie:

1. Prepare 9" pie crust while pie filling juices. Fill crust with mixture and dot with 2 tbsp butter. Adjust lattice top; seal.
2. Bake at 425° for 15 minutes. Lower temp to 350° for 30 to 40 minutes. Done when fork comes out clean 1" from center.
3. 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.

Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Place rhubarb in an unbaked pie shell. In a separate bowl, whisk the remaining ingredients together until smooth. Pour the mixture over the rhubarb.

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