Strawberry–Rhubarb Custard Pie

Preheat & Prep
Preheat oven to 350°F. Place the pie crust into a 9-inch pie dish and set it on a baking sheet.

Add the Fruit
Evenly distribute the rhubarb and strawberries over the bottom of the crust.

Prepare the Custard
In a bowl, whisk together eggs, sugar, flour, milk, and nutmeg until fully blended. Pour the mixture over the fruit.

Bake
Dot the top with butter. Gently tap the pie dish to release air bubbles. Bake for 55–65 minutes, rotating halfway through, until the custard is set.

Optional Glaze
Heat the jam with water until smooth, then lightly brush over the pie for a glossy finish.

Cool & Serve
Allow the pie to cool completely, then refrigerate for at least 1 hour before slicing.

 Tip: This pie is even better the next day as the custard firms up and the flavors develop.