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Ingredients

• 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
• 1/2 cup (3 1/2 ounces) granulated sugar
• 2 eggs
• 1 tablespoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 2 cups strawberries, hulled and halved
• 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)

Description

Serious Eats