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Slice of strawberry rhubarb cream pie on a plate, topped with fresh berries.

Strawberry Rhubarb Cream Pie

A delightful and easy-to-prepare summer dessert featuring a perfect balance of sweet strawberries and tangy rhubarb, topped with whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1.5 cups all-purpose flour
  • 0.75 teaspoon salt
  • 0.5 cup cold unsalted butter, cut into cubes 1 stick
  • 0.25 cup cold vegetable shortening, cut into cubes
  • 5-7 tablespoons ice water
For the Filling
  • 4 cups fresh rhubarb, cut into ½-inch pieces
  • 4 cups fresh strawberries, hulled and quartered
  • 1.5 cups granulated sugar
  • 0.25 cup cornstarch
  • 1 tablespoon lemon juice
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 pinch salt
For the Whipped Cream
  • 1.5 cups heavy cream
  • 3 tablespoons powdered sugar
  • 0.5 teaspoon vanilla extract
For Assembly
  • 1 egg beaten (for egg wash)
  • to taste Turbinado sugar, for sprinkling

Method
 

Preparation
  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold butter and shortening to the flour mixture. Cut them into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, mixing gently after each addition until the dough just comes together.
  4. Turn the dough out onto a lightly floured surface, form it into a disc, and refrigerate for at least 30 minutes.
  5. After chilling, roll out the dough into a 12-inch circle and transfer it to a 9-inch pie plate.
  6. Trim and crimp the edges of the pie crust.
  7. Optional: Brush edges with a beaten egg and sprinkle with turbinado sugar.
  8. Place the prepared pie crust in the refrigerator to chill for at least 30 minutes.
Filling and Baking
  1. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let sit for 15 minutes.
  2. Preheat oven to 400°F (200°C) and pour the filling into the crust.
  3. Bake for 20 minutes at 400°F, then reduce the oven to 375°F (190°C) and bake for an additional 30 to 40 minutes.
  4. Cool the pie on a wire rack before slicing.
Whipped Cream
  1. For whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form, then spread over the cooled pie.
  2. Slice and serve immediately.

Notes

This pie is best served chilled after cooling completely. Store leftovers in the refrigerator for up to three days.