By Mary | 10 Comments
Jump to Recipe·Print Recipe
My faith in life is restored! Woohoo! We finally found a place to live, so you can stop worrying about us being homeless. I was a little worried, honestly. Places here in Bozeman are few and far between, usually really sub-par (dingy even by college-student standards), and not always ideally located. After seeing too many mediocre places, I hopped on a place yesterday that I had a gut feeling about. Luckily, everything worked out in our favor and we are now the soon-to-be tenants of a lovely house!
The new place has two bedrooms (as does our current place), no greenhouse, a huge yard, a GARAGE (i.e. plenty of storage), a sun room, DUCKS, AND is cheaper than our current place. And is 2 minutes (or less) from Derek's work. HUZZAH! That's approximately on third of my stress load GONE.
Another stress-source solved: RHUBARB. I've been seeing other bloggers post rhubarby recipes for at least a month, maybe two, now. Here in the arctic circle of Montana, everything happens later. I got a nice long lecture from a grocer here in town about how I shouldn't be asking if they have rhubarb in but should instead by stealing it from a neighbor. I was a bit shocked at the nature of the conversation — he was genuinely upset at my question.
A week later, at my usual grocery store (small, local, FRIENDLY), I asked again. There, I learned that the produce guy (with whom I was talking) was the receiver of many a lecture about rhubarb as well. He said that every year, when he gets rhubarb in, multiple neighbors come in to yell at him for not buying it from THEM. He said he probably wouldn't order any this year, simply to avoid the chaos. I put in my plea, and was ecstatic when he sought me out the next week to tell me it would be in the next day. I made sure to be there bright an early to buy some (local, so don't complain!) rhubarb! {Can I just add that I LOVE living in a small town? Produce guy who remembers me each time I go in, and what I want/need/like? Fabulous!}
Raspberry rhubarb is probably my favorite fruit + rhubarb combination (except I made something else that I'll share soon which was AMAZING too!). For pie, though, it has to be raspberry rhubarb. Strawberry rhubarb is fine, and I enjoy it; however, raspberry rhubarb is out of this world. You really can't beat it. It's *SO DELICIOUS*!
I've also seen a cream cheese pie crust floating around Pinterest for a while, so thought I'd give it a go. It was pretty darn easy to work with, I'll admit! I'll have to try it a few more times to give a definitive assessment of the taste — it was delicious, but I want to do a side-by-side comparison with my normal pie crust (or an all butter crust).
Raspberry Rhubarb Pie with Cream Cheese Crust
- Author: crust adapted from Rose Levy Beranbaum
- Prep Time: 30 mins
- Cook Time: 90 mins
- Total Time: 2 hours
- Yield: 8 1x
Ingredients
UnitsScale
- 2 cups flour
- ¼ tsp baking powder
- ¼ tsp salt
- 4 ½ ounces cold cream cheese, cut into 3 to 4 pieces
- 12 Tbsp unsalted butter, cut into small cubes frozen
- 3 Tbsp cold heavy whipping cream, plus more for brushing the crust
- 1 Tbsp cider vinegar
- 4 cups rhubarb, cut into ½" pieces
- 1 ½ cups raspberries
- 1 ½ cups sugar, plus more for sprinkling the crust
- ¼ cup cornstarch
- zest of 1 lemon
Instructions
- In a food processor, combine the flour, baking powder, and salt. Add the cream cheese and pulse until completely incorporated.
- Add the cold butter, and pulse until no pieces are bigger than pea-size. Add the 3 tablespoon whipping cream and 1 tablespoon cider vinegar, and pulse to just combine.
- Divide the mixture into two large ziplock bags and carefully knead together into disks. Chill for at least 30 minutes.
- Preheat the oven to 350 F.
- Roll out one disk of dough and fit it to a pie plate. Roll the rest of the dough out and cut into 1-2" strips for the lattice.
- In a large bowl, combine the rhubarb, raspberries, sugar, cornstarch, and lemon zest. Mix well, then pour into the prepared crust. Arrange the lattice overtop, and crimp edges well.
- Lightly brush the crust with heavy cream, and sprinkle with extra sugar.
- Bake for 75-90 minutes. The crust should be golden-brown, and juices will be bubbling up from the pie.
- Let cool before slicing.
« Cherry Shortcakes
Raspberry Cake Doughnuts with Raspberry Glaze »
Reader Interactions
Comments
Pamela @ Brooklyn Farm Girl says
Many congrats to you! And ducks! You lucky girl! This pie looks so great, enjoy some in a celebratory manner!
Reply
Eileen says
PIE. Oh man, this looks just phenomenal. It's been far too long since I've eaten any raspberries!
Reply
nessa says
This looks like something I would hoard in a major way 🙂
Reply
Sugar et al says
Wow! Rhubarb and Raspberry are such a fantastic combination. The pie looks delicious and I love the idea of a cream cheese crust!
Reply
Tara says
This recipe was delicious and came out exactly as described.
★★★★★
Reply
Mary says
Yay! So glad to hear it, Tara! xoxo
Reply
Stephanie says
Raspberry rhubarb is the best flavor combination!
★★★★★
Reply
Mary says
AMEN!
Reply
Melanie says
Can you use frozen raspberries and frozen rhubarb? What adjustments would you make?
Reply
