Fresh Strawberry Pie

Fresh Strawberry Pie

When strawberries are in season its a sure bet I’ll be making a pie with some of them. I use a lightly sweetened crust recipe, but feel free to use your favorite crust, or even a store bought one. It always makes a great impression.

Fresh Strawberry Pie

Crust:

2 T. unsalted butter, room temp

4 T. shortening- you can use all butter, if you prefer, or even lard

2 T. sugar

1/4 t. salt

 pinch of baking powder

1 1/4 c. flour

2 T. milk

1/2 t. lemon juice

Cream together butter, shortening, sugar, salt, baking powder and 1/2 c. of the flour. Continue to add flour in small amounts, creaming each time and adding alternately with the liquid ingredients. Wrap and chill dough at least 4 hours or up to a week. Remove from fridge 30 minutes before rolling out. Roll out on lightly floured to fit 8 or 9-inch pie pan. Place in pan, trim off excess and flute edge. Chill 20 minutes. Preheat oven to 425-degrees. Line crust with foil and weigh down with pie weights, dry beans or rice. Bake 15-20 minutes or until golden brown. Cool on wire rack.  

Filling:

1 qt. berries, washed and hulled

1 c. sugar

2 T. cornstarch

1/4 c. water

1 T. butter

3 oz. cream cheese

Whipped cream, optional

Set aside 20-25 berries to remain whole. Crush remaining berries and combine with sugar in small saucepan. Bring to a boil. Combine cornstarch with water and add to berry mixture cooking until thickened and clear, about 5-8 minutes. Remove from heat and stir in butter. Place mixture in strainer and press through at least 1 cup of glaze. Set aside. Combine cream cheese with the berry mixture that did not go through the strainer and spread over bottom of prepared crust. Dip berries in glaze and place whole berries, point side up, in crust. Drizzle over the remaining glaze and chill. Serve with whipped cream, if desired.

Spread cream cheese mixture over cooled crust

Dip berries in glaze

Place berries on cream cheese mixture