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I have an easy method for fruit pies, which is basically just to put fruit in a bowl with some sugar and flour or cornstarch, mix it up and bake it in a pie crust. It turns out perfectly every time, and is super easy to make. I’ve used this same method for all kinds of fruits — cherry, apples, berries. It just works.
Strawberry rhubarb is one of my husband’s favorite flavor combos, so I try to make something during the short time you can find rhubarb; this time it was a pie, because why not? This one uses an easy cream cheese crust that pairs perfectly with the summer fruit. I like to use a little less sugar than you might expect in a pie because I really want the fruit to shine. You can easily add another quarter cup or even more if you want it extra sweet.
You can top your pie with either lattice or just whole crust (make sure to slice a few vent holes!) An egg/milk wash will give you nicely browned crust, and if your edges burn, a silicone pie shield is the best thing you can have. You want let it cool completely before you slice into it. So plan well in advance!
Topped with vanilla ice cream, this is the perfect springtime treat.
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.
12tablespoonsbutterchilled and cut into small cubes
4ouncescream cheesechilled and cut into small cubes
2tablespoonsfresh squeezed orange juice
1egg beaten with 1 tablespoon milk or cream
Preheat oven to 425 degrees F.
Make the crust: Put the flour, butter, cream cheese, and salt in a food processor. Pulse until butter is mostly pea-sized.
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.
Divide the dough into two pieces, wrap in plastic and chill while you prepare the fruit.
Put all of the ingredients for the filing into a large bowl and mix well. Let stand for a few minutes.
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.
Spoon the filling into the crust — it will look like a lot, but it will cook down.
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.
Brush the pie with the beaten egg mixture and sprinkle with sugar. Place the pie on a baking sheet and put in the oven.
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.
Let cool for several hours before slicing, to help the filling thicken up.