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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


Units Scale
  • 2 cups flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 4 1/2 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 1/2" pieces
  • 1 1/2 cups raspberries
  • 1 1/2 cups sugar, plus more for sprinkling the crust
  • 1/4 cup cornstarch
  • zest of 1 lemon


  1. In a food processor, combine the flour, baking powder, and salt. Add the cream cheese and pulse until completely incorporated.
  2. Add the cold butter, and pulse until no pieces are bigger than pea-size. Add the 3 Tbsp whipping cream and 1 Tbsp cider vinegar, and pulse to just combine.
  3. Divide the mixture into two large ziplock bags and carefully knead together into disks. Chill for at least 30 minutes.
  4. Preheat the oven to 350 F.
  5. 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.
  6. 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.
  7. Lightly brush the crust with heavy cream, and sprinkle with extra sugar.
  8. Bake for 75-90 minutes. The crust should be golden-brown, and juices will be bubbling up from the pie.
  9. Let cool before slicing.