Let’s bake this delightful strawberry rhubarb pie:

1. Preheat Oven and Prepare Crust:

• Preheat the oven to 350°F (175°C).
• Place your rolled-out unbaked pie crust into a 9-inch pie plate. Crimp or flute the edges decoratively.
• Place the pie plate on a baking sheet lined with parchment paper or a silicone baking mat (this catches any drips and helps with even baking). Set aside.

2. Prepare Fruit Layer:

• Wash, trim, and slice the rhubarb into approximately 1/4-inch thick pieces. Wash, hull, and quarter the fresh strawberries.
• Combine the prepared rhubarb and strawberries in a bowl.
• Transfer this fruit mixture directly into the prepared pie crust, distributing it evenly.

3. Make the Custard Filling:

• In a medium bowl, whisk the large eggs lightly.
• Add the white sugar, milk, all-purpose flour, and freshly grated nutmeg to the eggs.
• Whisk everything together thoroughly until the custard mixture is smooth and well combined, with no lumps of flour remaining.

4. Assemble the Pie:

• Slowly and carefully pour the prepared custard filling over the rhubarb and strawberry mixture in the pie crust. Pour until the liquid just reaches the top edge of the fruit/crust.
• Scatter the small pieces of diced butter evenly over the top of the custard filling.
• Lightly tap and gently shake the baking sheet to help settle the filling and remove any large air bubbles.

5. Bake the Pie:

• Carefully transfer the baking sheet with the pie to the preheated oven.
• Bake for approximately 1 hour, turning the pie halfway through the baking time for even browning.
• The pie is done when the rhubarb is tender (test with a skewer or knife tip) and the custard is set. The center should be mostly firm but may still have a very slight jiggle – it will continue to set as it cools.

6. Prepare and Apply Jam Glaze:

• While the pie is baking (or shortly after it comes out), prepare the glaze. In a small bowl, mix the strawberry jam and ¼ teaspoon of water.
• Heat this mixture in the microwave for about 15 seconds, or until warm and easily brushable. Stir well.
• Once the pie is removed from the oven, while it is still warm, use a pastry brush to gently apply the warm jam glaze evenly over the top surface of the pie.

7. Cool Completely and Chill:

• Place the glazed pie on a wire rack and allow it to cool completely to room temperature (at least 2-3 hours).
• Once fully cooled, cover the pie loosely with plastic wrap and refrigerate until well chilled, at least 2 more hours or preferably overnight, before slicing and serving. This chilling time is essential for the custard to fully firm up.

8. Serve:

• Serve the Strawberry Rhubarb Custard Pie chilled or at cool room temperature.

Patience during cooling and chilling is key for a perfectly set custard pie