Strawberry-Rhubarb Cream Pie
A delightful strawberry-rhubarb cream pie with a flaky crust, sweet and tangy fruit filling, perfect for spring and summer gatherings or a cozy dessert treat.
Ingredients
Instructions
- Stir equal amounts of shortening and hot water until the shortening is melted.
- Cool the mixture to lukewarm.
- Add three times as much flour as water to the mixture.
- Mix until the dough is easier to handle than other pie crusts.
Tips & Substitutions
For a flaky crust, ensure your shortening is cold when mixing with water. If you don’t have rhubarb, you can substitute with an equal amount of tart apples or adjust the sugar to balance sweetness. Consider replacing half the strawberries with blueberries for a different flavor profile. Always taste the filling before pouring into the crust to adjust sweetness as needed.
Serving Suggestions
This pie is delightful on its own, but consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with a cup of coffee or tea. For a festive touch, serve alongside a slice of Terrific Sweet Potato Casserole during holiday gatherings.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to three days. If you prefer a warm slice, reheat individual pieces in the microwave for 20-30 seconds. Avoid reheating the entire pie at once to prevent a soggy crust.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Rhubarb Cream Pie contains roughly 1051 calories, with 19g protein, 164g carbohydrates, and 36g fat. It is an excellent source of vitamin C (116% of the Daily Value), iron (42% of the Daily Value), and dietary fiber (39% of the Daily Value), and a good source of potassium and calcium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries or rhubarb for this recipe?
Yes, frozen strawberries and rhubarb can be used, but make sure to thaw and drain any excess liquid before mixing into the pie filling. This helps prevent a soggy crust and ensures the filling sets properly.
How do I know when the pie is done baking?
The pie is done when the filling is bubbly and the crust is golden brown. If the crust edges start to brown too quickly, cover them with foil to prevent burning. A knife inserted into the filling should come out clean when the pie is set.
Can I make this pie ahead of time?
Yes, you can prepare the filling and store it in the refrigerator for up to 24 hours before filling the crust and baking. Alternatively, bake the pie a day in advance, let it cool completely, and store it in the refrigerator until you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).