With its delectable cream cheese crust, and an incredible filling of strawberries, rhubarb and tapioca, this pie is the perfect way to round out a long lunch with friends.
Cream Cheese Pie Crust
2 1/2 cups self-rising flour
1/2 teaspoon salt
1 tablespoon granulated sugar
225g cream cheese, cold and cut into large pieces
225g butter, cold and cut into large pieces
2 teaspoons cider vinegar
2-3 teaspoons cold water
5 punnets (250g) Driscoll's Strawberries, halved
4 cups Fresh rhubarb ½
1 1/2 cups granulated sugar
1/3 cup plus 2 tablespoons Tapioca
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
Pinch of cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, melted
1 egg white, plus 1 teaspoon water
2 tablespoons light brown sugar
Pour flour, salt, and sugar into the bowl of food processor. Pulse a few times to combine. Sprinkle cold cut cream cheese and butter over flour. Toss a bit with your fingers to coat pieces with flour.
Give the flour, butter and cream cheese 8-10 one-second pulses. Results should look like large shaggy crumbs. Remove the lid and sprinkle with vinegar and 2 tsp. cold water over the dough. Replace lid and process continuously for 4-6 seconds until you see dough just starting to come together. It should still look a bit crumbly with visible flour and streaks of fat. When you pinch the mixture it should easily hold together.
Turn the dough out into your work surface and divide it into two equal parts. Gather each mound of dough and press it into 2.5cm thick disk. Wrap each disk in plastic wrap and refrigerated for at least 1 hour or at its best - overnight.
Tear off two large pieces of plastic wrap. Unwrap one of the dough disks and set it in the centre of the plastic wrap. Lay the other piece of plastic wrap on top. Working from the middle of the dough out, begin rolling the dough into a thin crust to 5ml thick.
Rotate the dough and flip it to the other side a few times as you roll. When the dough is ready, peel back the top layer of plastic wrap and gently invert the crust over a 23cm glass pie dish-refrigerate as you roll out the second dough disk.
Preheat oven to 220 degrees – set baking sheet on a rack in the lower third of the oven.
In a large bowl mix sliced rhubarb, strawberry halves, sugar, tapioca, lemon juice, zest of lemon, melted butter, pinch of cinnamon and vanilla. Mix well to combine.
Sprinkle 1 tablespoon of Tapioca at the bottom of the pie crust. Add the filling to the crust, mounding it in the centre. Lay the second dough crust over the filling and pinch edges together to seal. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush the pie and edges with egg wash and garnish with sugar. Cut a few slits in the top crust to let steam escape. Chill at least one hour. Chilling time helps the dough keep its shape better in the oven and tends to make a flaker crust.
Set the pie on the hot baking sheet and reduce oven temperature to 190 degrees; bake until golden, 1 hour to 1 hour and 10 minutes. Rotating the pie as needed for even browning. (Cover the edges with foil if it is browning too quickly). Transfer to a rack and let cool until set, about 3 hours.
Note: If you are using a skillet to bake your pie adjust temperatures:
Preheat oven to 200 degrees. Loosely cover your pie with foil. Bake for 40 minutes. Reduce oven to 160 degrees, remove foil and bake for 35 minutes. If pie is browning quickly, again loosely cover your pie with foil.