Strawberry Rhubarb Cream Pie: A Delicious & Easy Recipe

Strawberry Rhubarb Cream Pie: just the name conjures up images of sunny afternoons, gingham tablecloths, and the sweet-tart taste of summer, doesn’t it? This isn’t just a dessert; it’s a nostalgic trip back to simpler times, a celebration of seasonal bounty, and a guaranteed crowd-pleaser. I remember my grandmother making this pie every June, the aroma filling her kitchen and drawing us all in like moths to a flame.

Rhubarb, often called the “pie plant,” has a fascinating history. While originating in Asia, it found its way to Europe and eventually America, where it became a staple in gardens and kitchens alike. Paired with the sweetness of strawberries, it creates a flavor profile that’s both complex and comforting. The slight tang of the rhubarb perfectly balances the juicy sweetness of the strawberries, creating a symphony of flavors that dance on your tongue.

But what is it about Strawberry Rhubarb Cream Pie that makes it so irresistible? It’s the perfect combination of textures: the flaky, buttery crust, the soft, yielding fruit filling, and the cool, creamy topping. It’s a dessert that’s both elegant and approachable, perfect for a special occasion or a simple weeknight treat. Plus, it’s surprisingly easy to make! So, let’s get baking and create a slice of summer sunshine together!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups all-purpose flour
• ¾ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• ¼ cup cold vegetable shortening, cut into cubes
• 5-7 tablespoons ice water
• For the Strawberry Rhubarb Filling:
• 4 cups fresh rhubarb, cut into ½-inch pieces
• 4 cups fresh strawberries, hulled and quartered
• 1 ½ cups granulated sugar
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• For the Cream Topping:
• 1 ½ cups heavy cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Optional:
• 1 egg, beaten (for egg wash)
• Turbinado sugar, for sprinkling

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – this is what creates flaky layers! Don’t overmix!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, or the crust will be tough.
4. Turn the dough out onto a lightly floured surface and form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is crucial for relaxing the gluten and preventing the crust from shrinking during baking.
5. After chilling, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
7. Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust using your fingers or a fork to create a decorative border.
8. Optional: For a more golden crust, brush the crimped edges with a beaten egg and sprinkle with turbinado sugar.
9. Place the prepared pie crust in the refrigerator or freezer for at least 30 minutes to chill before filling. This will help prevent the crust from shrinking during baking.

Making the Strawberry Rhubarb Filling:

1. In a large bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
2. Gently toss the ingredients together until the fruit is evenly coated with the sugar and cornstarch mixture. The cornstarch will help to thicken the filling as it bakes.
3. Let the mixture sit for about 15 minutes, allowing the fruit to release some of its juices. This will create a more flavorful and saucy filling.

Assembling and Baking the Pie:

1. Preheat your oven to 400°F (200°C).
2. Remove the chilled pie crust from the refrigerator or freezer.
3. Pour the strawberry rhubarb filling into the prepared pie crust, spreading it evenly.
4. To prevent the crust from burning, especially around the edges, you can use a pie shield or create one by covering the edges with strips of aluminum foil.
5. Bake the pie for 20 minutes at 400°F (200°C).
6. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover it loosely with aluminum foil.
7. To check if the pie is done, insert a knife into the center of the filling. The filling should be thick and not runny.
8. Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is important because the filling will continue to thicken as it cools. Patience is key!

Preparing the Cream Topping:

1. While the pie is cooling, prepare the cream topping. In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form. Be careful not to overbeat the cream, or it will turn into butter.
3. Once the pie has cooled completely, spread the whipped cream evenly over the top.
4. Alternatively, you can serve the pie with individual dollops of whipped cream.

Serving and Storage:

1. Slice the cooled Strawberry Rhubarb Cream Pie and serve immediately.
2. The pie is best served within a few hours of adding the cream topping, as the cream may start to soften over time.
3. Store any leftover pie in the refrigerator, covered, for up to 3 days. The crust may soften slightly during storage.

Tips for Success:

• Use cold ingredients: Cold butter, shortening, and ice water are essential for creating a flaky pie crust.
• Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in a tough crust.
• Chill the dough: Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
• Blind bake if needed: If you prefer a crispier bottom crust, you can blind bake the crust before adding the filling. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes, or until the crust is lightly golden brown.
• Adjust sweetness to taste: The amount of sugar in the filling can be adjusted to your preference, depending on the tartness of the rhubarb and strawberries.
• Use a pie shield: A pie shield or aluminum foil can be used to prevent the crust from burning during baking.
• Let the pie cool completely: Allowing the pie to cool completely before slicing is crucial for the filling to thicken properly.

Variations:

• Add other fruits: You can add other fruits to the filling, such as blueberries, raspberries, or apples.
• Use different spices: Experiment with different spices, such as ginger, cardamom, or allspice.
• Make a crumble topping: Instead of a cream topping, you can make a crumble topping by combining flour, butter, sugar, and oats.
• Use a store-bought crust: If you’re short on time, you can use a store-bought pie crust.

Troubleshooting:

• Crust is tough: This is usually caused by overmixing the dough or adding too much water.
• Crust shrinks during baking: This can be prevented by chilling the dough and using pie weights during baking.
• Filling is runny: This can be caused by not using enough cornstarch or not letting the pie cool completely.
• Crust burns: This can be prevented by using a pie shield or aluminum foil.

Conclusion:

This Strawberry Rhubarb Cream Pie isn’t just a dessert; it’s a symphony of flavors and textures that will transport you to a sunny spring afternoon. The tangy rhubarb perfectly complements the sweet strawberries, all nestled in a creamy, dreamy filling that’s simply irresistible. Trust me, once you take that first bite, you’ll understand why I’m so passionate about this recipe. It’s a guaranteed crowd-pleaser, perfect for everything from casual family dinners to special celebrations.

But what truly makes this pie a must-try is its versatility. While the classic combination of strawberry and rhubarb is a timeless favorite, don’t be afraid to experiment! For a richer, more decadent experience, try adding a hint of almond extract to the cream filling. Or, if you’re feeling adventurous, incorporate a layer of crumbled gingersnap cookies at the bottom of the crust for an extra layer of flavor and texture.

Serving suggestions? Oh, the possibilities are endless! A simple dollop of freshly whipped cream is always a winner, enhancing the pie’s creamy texture. For a more sophisticated touch, consider a scoop of vanilla bean ice cream or a drizzle of homemade strawberry sauce. And if you’re serving it at a brunch, a side of crispy bacon adds a delightful salty-sweet contrast.

Beyond the classic presentation, think about deconstructing the pie for a modern twist. Serve the strawberry rhubarb compote in individual ramekins, topped with a dollop of the cream filling and a sprinkle of crushed graham crackers. This is a fantastic option for a dinner party, allowing your guests to customize their own dessert experience.

Another variation I absolutely adore is using a gluten-free crust. It’s a fantastic way to make this pie accessible to everyone, and honestly, you won’t even notice the difference! There are so many great gluten-free pie crust recipes available online, or you can even purchase pre-made crusts for added convenience.

I’ve poured my heart and soul into perfecting this Strawberry Rhubarb Cream Pie recipe, and I’m confident that you’ll love it as much as I do. It’s more than just a recipe; it’s a celebration of seasonal ingredients and the joy of baking. It’s about creating memories and sharing delicious moments with the people you love.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise, the end result will be well worth the effort. And most importantly, don’t be afraid to put your own personal touch on it! Baking is all about creativity and experimentation.

I’m so excited for you to try this recipe and experience the magic of strawberry and rhubarb together. Once you’ve baked your own Strawberry Rhubarb Cream Pie, please, please, please share your experience! I’d love to hear about your variations, your serving suggestions, and most importantly, what your family and friends thought of it. You can leave a comment below, tag me on social media, or even send me an email. I can’t wait to see your creations! Happy baking!