Strawberry Rhubarb Pie

I am a pie baker.  I have been for a long time.  Though I cook and bake many things, I am best at pie baking.  I really never expected to change my crust recipe at this point in my pie baking life but I have.  You can teach old dogs new tricks!  I saw a recipe for a pie crust using cream cheese and I just had to try it.  It is beyond perfect!  It's easy to make and gives fabulous results and it is great to work with.
In the bowl of your food processor, place an 8 ounce block of cream cheese, 1/2 C. of butter and 2 C. of flour.  Pulse until blended.  Add 1 or 2 tablespoons of water just until the dough comes together into a ball.

Split the dough in half and roll the dough out until it is about 2 inches larger than your pie pan.  This dough rolls very easily.

Fold it into quarters.

Spray your pie plate with cooking spray and lay the crust in the pan.

Open it to cover the pan.

This is where it got interesting.  I used the rhubarb from my garden which was very thin.  I also didn't have quite as much as I would have liked to use.  I cut up the rhubarb and mixed it in with some cutup strawberries. I sprinkled them with just a bit of sugar and some flour.  (About 3 tablespoons of flour and 1/3 cup of sugar.)  Then I remembered my rhubarb sauce that I made a week ago.  I stirred that into the mix.  There was about 1-1/2 cups of sauce.

Next, roll out the other half of the dough and cover the pie.


Crimp the edges.

Brush it with milk or cream.

Sorry this is blurry.  It is my vanilla sugar.

Sprinkle the top of the pie with vanilla sugar.

Place it on a cookie sheet because it is almost guaranteed to boil over.  Bake it at 375 degrees for about an hour or until golden and the filling is bubbling.

See what I mean.  You do not want this inside your oven.  Been there, done that.


This was without a doubt the best pie I have ever baked.

The flavor was perfect.  The inside was not runny but also not dry.  The crust was flaky and out of this world.  I think I've found the best crust recipe!

Comments

Laurie said…
I share your love for baking pies, I come from a long line of pie makers, we love pie in our family, this pie sounds amazing and clever use of the stewed rhubarb!! I will have to try this crust recipe but I am known for my crust ( pat myself on the back here) , its hard to try a new one, ha ha, when I worked out on the lakes for the American summer residents I baked sometimes 60 pies a summer, and that was just in a few short weeks, I could do it blind folded which is just about all the vision i have left, ha ha, your pie is beautiful, happy campers at your house no doubt!
I'm a pie baker too :-) I've never heard about this crust before and this I must try!
But rhubarb season is over here now and our strawberries are just about to ripe now. I ate some wild ones for the first time this year and they were delicious. Too bad they are so small otherwise they would be great in a pie :-)

Have a great day!
Christer.
Tammy said…
This is the pie crust I use for chicken and beef pot pies! It really is good, and I say that as a person who doesn't like sweet pies at all. I should try and make a dessert pie with it!
OH WOW!!!! Just the Subject Line, brings tears to my eyes!!!!!!! -sniff- -sniff- -sniff-

It looks gorgeous! And sounds yummy.

My mother used to crumble some saltine crackers into her Rhubarb Pie. To do the same as flour... Take up some of the excess liquid. :-)
Nellie said…
Gorgeous pie! I'm sure it was delicious, too! That is sure to be a delicious crust with the extra fat from the cream cheese! Yum!
Patty Woodland said…
Love the new background and header.
I love pie too
jody said…
too hot to be out so thought I would take a bit of time and catch up. wow the pie crust sounds wonderful! im seeing more and more where cream chz is being used in recipes. I will have to give this one a try! love what you did with the thrift shop finds! I have been so behind in the garden this year but its just as beautiful as ever! soon the plants will be so big and filled out that they will hide the weeds! Teddy looks like she loves relaxing in the garden! enjoy your day and thanx for stopping by!
Guillaume said…
Oh I LOVE this kind of pie. Such a great mix of flavors.
TARYTERRE said…
Interesting dough. This is my hubby's favorite kind of pie.
Candace said…
I've always made a pate brise for my pies, but will try this next pie for sure! Do you start with very cold cream cheese and butter as in a pate brise? Thanks!
Cheers!
Barb said…
Thank you so much for that recipe. I have always been afraid of the crust. This looks easy, I think I'll try it.
jaz@octoberfarm said…
i did use cold butter and the cream cheese was right out of the refrigerator!
chickpea678 said…
I'm going to try it too and I am NO pie baker! I'll just sub some gluten free flour for my little girl. Thanks for the inspiration!
I love to bake pies and I cannot wait to try your recipe for crust!
Joyce, I saw this recipe on Pinterest and wanted to try it! I'm so happy to hear it turned out so well. I too am a pie baker, I love pie! I'm going to be making a fresh strawberry pie & I think that crust will be perfect.

Did you know I met Kary through a pie post? She had made the most beautiful pie crust I'd ever seen! Her finished product was amazing!

Have a good one!


C in DC said…
I love rhubarb, especially rhubarb pies! Rhubarb can be hard to find here in DC. A couple of years ago, we started making cherry rhubarb pies, and now we won't go back to strawberry ones.
luckybunny said…
My second favorite pie. Please mail me a piece ASAP! :)