I was worried my aunts’ baking secret was lost, but luckily, I found it, and it’s more delicious than ever!

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 together the sugar, flour, and salt. Sprinkle this mixture over the fruit and toss to coat.
Spread the fruit mixture evenly in the prepared pie crust.
In another bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth. Pour this custard mixture over the fruit in the pie crust.
Place the pie on a baking sheet to catch any drips and 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
For a twist, try adding a teaspoon of grated orange zest to the custard for a citrusy note. You can also experiment with different berries, such as raspberries or blueberries, to complement the rhubarb. If you prefer a sweeter pie, increase the sugar to 1 1/4 cups. For a gluten-free version, use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend. To add a bit of crunch, sprinkle some sliced almonds on top of the custard before baking.
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