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Fresh Strawberry Rhubarb Pie with Whipped Cream Recipe

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4.3 from 46 reviews

This Fresh Strawberry Rhubarb Pie with Whipped Cream is a delightful blend of tart rhubarb and sweet strawberries encased in a flaky, buttery single pie crust. The filling is cooked to perfection, thickened with cornstarch, and chilled before being combined with fresh strawberries and topped with luscious homemade whipped cream. This classic American dessert is perfect for spring and summer gatherings, offering a balance of sweetness and tanginess with a creamy finish.

Ingredients

Pie Crust

  • 1 recipe Single Pie Crust (all-butter, single crust)

Filling

  • 1 pound (454 grams) fresh rhubarb, sliced into 1/2-inch pieces
  • 1 pound (454 grams) strawberries, divided
  • 1 cup (200 grams) granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (32 grams) cornstarch
  • 2 tablespoons (30 ml) fresh-squeezed lemon juice

Whipped Cream Topping

  • 1-1/2 cups (360 ml) heavy cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the Pie Crust: Prepare the all-butter pie crust dough using your favorite single crust recipe. Chill the dough for at least 45 minutes, or up to 2 days, to allow it to rest and firm up for easier handling.
  2. Roll Out the Dough: Flour your work surface and roll the chilled dough into a 13-inch circle. Roll from the center out towards the edges without rolling over the edge, rotating the dough a quarter turn after each roll until it reaches the desired size.
  3. Fit Dough in Pie Plate: Fold the dough in half and gently place it into a 9-inch pie plate, leaving about a 1-inch overhang. Unfold the dough and press it gently into the bottom and sides of the plate.
  4. Trim and Crimp Edges: Trim the overhang to 1 inch past the edge of the pie plate, then fold it under itself to align with the edge. Crimp the edges using fingers or the tines of a fork. Chill the crust-lined pie plate in the refrigerator for at least 1 hour.
  5. Pre-bake the Pie Crust: Preheat the oven to 375°F (190°C) and place a half sheet baking pan inside to heat. Line the chilled pie crust with aluminum foil, covering the edges to prevent burning, then fill with pie weights or raw beans. Bake for 20-25 minutes until edges begin to lightly brown. Remove foil and weights, then bake an additional 5-10 minutes until the crust is evenly golden and the bottom is slightly darker. Cool completely on a wire rack.
  6. Prepare Strawberry Rhubarb Filling: Slice 8 ounces (227 grams) of strawberries and place in a bowl. Wash and cut rhubarb into 1/2-inch pieces, then place rhubarb, sugar, and salt in a saucepan. Stir to coat and let sit for 30 minutes to draw out moisture.
  7. Make Cornstarch Slurry: Mix cornstarch with 2 tablespoons fresh lemon juice until smooth without lumps. If you lack sufficient lemon juice, substitute with water.
  8. Cook Rhubarb: Heat the rhubarb mixture over medium heat, stirring frequently, until about half the liquid evaporates. Reduce heat to medium-low, add the sliced strawberries, and stir as they release liquid. Continue cooking until most liquid evaporates.
  9. Thicken Filling: Stir the cornstarch slurry and add it to the fruit in the saucepan. The mixture will look cloudy. Increase heat to medium-high and cook, stirring constantly for 2-3 minutes, until the mixture becomes shiny and thickened. If the fruit starts to stick, remove from heat while stirring. This process removes the raw cornstarch flavor.
  10. Cool Filling: Transfer the filling to a heatproof bowl. Allow it to cool to room temperature, then refrigerate until fully chilled, approximately 1 hour.
  11. Assemble the Pie: Slice the remaining strawberries in halves or quarters if large. Combine these with the chilled strawberry-rhubarb filling. Spoon the mixture into the pre-baked pie crust and refrigerate. Smooth the surface with an offset spatula.
  12. Make Whipped Cream: In a mixing bowl, pour chilled heavy cream and add powdered sugar and vanilla extract. Using a stand or hand mixer, beat on low speed until cream thickens slightly. Increase speed to medium and beat until soft peaks form.
  13. Top the Pie: Either pipe the whipped cream around the edges of the pie filling or spread it evenly over the top with a spatula. Piping around the edges will leave extra whipped cream to serve alongside slices.
  14. Store the Pie: Without whipped cream, the pie can sit at room temperature for about 4 hours due to the fresh fruit content. With whipped cream, refrigerate the pie and only bring it out when serving. Cover loosely with plastic wrap and store in the refrigerator for up to 4 days. Do not freeze due to fresh fruit filling.

Notes

  • Chilling the crust before baking is crucial to prevent shrinking and ensure a flaky texture.
  • Pie weights or raw beans prevent the crust from puffing up during blind baking.
  • Allow filling to cool completely before adding fresh strawberries to avoid soggy crust.
  • Do not freeze this pie because fresh fruit filling does not freeze well and can become watery upon thawing.
  • The whipped cream topping is best added just before serving to maintain its texture.

Find it online: https://justsosavory.com/fresh-strawberry-rhubarb-pie-with-whipped-cream-recipe/