Strawberry Rhubarb Pie with Cream Cheese Crust
A juicy and sweet tart pie that is perfect for spring! Top with vanilla ice cream for something extra special.
  • 1½ cups flour
  • 12 tablespoons butter, chilled and cut into small cubes
  • 4 ounces cream cheese, chilled and cut into small cubes
  • ½ teaspoon kosher salt
  • Ice water
  • 3 cups sliced strawberries
  • 3 cups sliced rhubarb
  • ½ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 2 tablespoons fresh squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1 egg beaten with 1 tablespoon milk or cream
  • Coarse sugar
  1. Preheat oven to 425 degrees F.
  2. Make the crust: Put the flour, butter, cream cheese, and salt in a food processor. Pulse until butter is mostly pea-sized.
  3. Slowly drizzle in ice water while continuing to pulse until mixture comes together in a stiff dough. You’ll need a few tablespoons of water at most.
  4. Divide the dough into two pieces, wrap in plastic and chill while you prepare the fruit.
  5. Put all of the ingredients for the filing into a large bowl and mix well. Let stand for a few minutes.
  6. Remove one of the the pie crust from the fridge. Sprinkle some flour on a clean surface and roll the crust until it fits a pie pan.
  7. Spoon the filling into the crust — it will look like a lot, but it will cook down.
  8. Remove the second piece of crust from the fridge and roll it out. You can cut into strips to form a lattice or just place on top of the pie and slice a few vents into the top.
  9. Brush the pie with the beaten egg mixture and sprinkle with sugar. Place the pie on a baking sheet and put in the oven.
  10. Bake for 20 minutes. Turn the heat down to 350 and continue baking until the filling is bubbly and crust is browned, 20-30 more minutes. If the edges start to brown too much, cover with foil or edge cover.
  11. Let cool for several hours before slicing, to help the filling thicken up.
Recipe by Tiny Red Kitchen at