Cook The Book: Rhubarb Cream Cheese Pie With Fresh Strawberries

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/4 recipe (1 disk) All-Butter Pie Pastry (see below), pre-baked in a 9-inch pie pan and cooled

1/2 cup (3 1/2 ounces) granulated sugar

1 tablespoon cornstarch

1 1/2 pounds rhubarb, trimmed and thinly sliced (about 4 cups or 1 pound prepped)

For the custard:

1 1/2 cups (12 ounces) cream cheese, at room temperature

2 eggs

1 tablespoon pure vanilla extract

1/8 teaspoon fine sea salt

2 cups strawberries, hulled and halved

2 tablespoons confectioners' sugar

5 cups (1 pound, 9 ounces) all-purpose flour

3 tablespoons granulated sugar

1 1/2 teaspoons fine sea salt

2 cups (1 pound) cold unsalted butter

1 cup ice water, or more as needed

2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)

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