Cook the Book: Rhubarb Cream Cheese Pie with Fresh Strawberries

Name: Cook the Book: Rhubarb Cream Cheese Pie with Fresh Strawberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps confectioners sugar; 1 Tbsp cornstarch; 340 grams 1/2 cups cream cheese, at room temperature; 2 eggs; 1 liters (1 pound, 9 ounces) all-purpose flour; 3 Tbsps granulated sugar; 237 milliliters ice water, or more as needed; 2 Tbsps freshly squeezed lemon juice (about 1/2 lemon); 680 grams rhubarb, trimmed and thinly sliced (about 4 cups or 1 pound prepped); 2 teaspoons fine sea salt; 473 milliliters strawberries, hulled and halved; 454 grams cups cold unsalted butter; 1 Tbsp pure vanilla extract

Cook the Book: Rhubarb Cream Cheese Pie with Fresh Strawberries might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This vegetarian recipe has 916 calories, 13g of protein, and 63g of fat per serving. If you have strawberries, granulated sugar, cream cheese, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss evenly until coated. Spoon the rhubarb mixture into the pre-baked pie crust.

Ingredients you will need

Corn Starch

Pie Crust

Rhubarb

Sugar

Dry Seasoning Rub

Equipment you will use

Bowl

Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn down the oven to 350°F.

Equipment you will use

Oven

Meanwhile, make the custard. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.

Ingredients you will need

Cream Cheese

Custard

Sugar

Equipment you will use

Stand Mixer

Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally. Stir in the vanilla and salt.

Ingredients you will need

Vanilla

Egg

Salt

Equipment you will use

Bowl

Pour the custard into the pie and spread evenly and smoothly over the rhubarb. Return the pie to the oven and bake at 350°F for 25 to 30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle. (Do not worry; as the pie cools the center will firm up.) Cool to room temperature on a wire rack.

Ingredients you will need

Custard

Rhubarb

Spread

Equipment you will use

Wire Rack

Oven

Place the strawberries atop the pie and dust with confectioners' sugar just before serving (a sieve works well for this), or serve berries alongside individual slices of pie.

Ingredients you will need

Powdered Sugar

Strawberries

Berries

Equipment you will use

Sieve

Storage: The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving. Covered with plastic wrap, any leftovers will keep in the refrigerator for 2 to 3 days.

Ingredients you will need

Strawberries

Wrap

Equipment you will use

Plastic Wrap

For All-Butter Pie Pastry (- makes 4 9-inch pie shells -)

Ingredients you will need

Pie Dough

Pie Crust

Butter

Put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for about 10 minutes, until super cold.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Cut the butter into 1-inch cubes, then add it to the flour mixture and toss evenly to coat.

Ingredients you will need

Butter

All Purpose Flour

Cut the butter into the flour mixture using a pastry blender, food processor, electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is about the size of peas.

Ingredients you will need

Butter

All Purpose Flour

Peas

Equipment you will use

Hand Mixer

Food Processor

Blender

Stir the water and lemon juice together, then drizzle over the dry ingredients, 1/3 cup at a time, tossing with a fork to distribute the liquid. The pastry will be shaggy but should hold together when squeezed in the palm of your hand; if not, add an additional teaspoon or two of ice water.

Ingredients you will need

Lemon Juice

Water

Dump the pastry onto a lightly floured work surface and press down on the dough, folding it over on itself a few times until it holds together. Try not to handle it too much, or it will warm up and may become overdeveloped. Divide the pastry into 4 equal parts and shape each piece into a disk 1-inch thick. Wrap each disk in plastic wrap and chill for 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll out the dough on a floured surface, using the smallest amount of flour possible. Begin in the center of the disk and, using even pressure, roll the dough out towards the edge, turning the dough every few strokes to shape a circle and prevent the dough from sticking. It is a good idea to flip the dough over and roll it on the other side, too. This helps keep it smooth and also prevents it from sticking.

Ingredients you will need

Dough

All Purpose Flour

Roll

For ease of lining the pan, roll the pastry out a bit larger than the pan. Trim any excess dough with a knife. Dock the pastry with a fork. This helps prevent shrinkage during baking.

Ingredients you will need

Dough

Roll

Equipment you will use

Knife

Frying Pan

Once dough is in the pan, let it rest. Chill the crust for 30 to 60 minutes to relax the dough.

Ingredients you will need

Crust

Dough

Equipment you will use

Frying Pan

Storage: If wrapped well, the disks will keep for up to 3 days in the refrigerator, or up to 3 months in the freezer. Defrost the frozen disks in the refrigerator overnight.