Strawberry Pie with Cream Cheese

A pie that sings summer, fresh strawberries and cream cheese offer a refreshing way to enjoy perfectly sweet berries. Strawberry Pie is made with a layer of cream cheese to prevent a soggy crust and is easy as pie to make for every summer barbecue!

Fresh Strawberry Pie 

I love the summer, I don’t mind the heat….I would much rather sweat profusely than have to wear multiple layers and bundle up every time I go outside. Not to mention waiting for the car to warm up while I’m scraping off the layer of ice that accumulated overnight….all to head into the office for the day.

Plus, the summer months bring an abundance of amazing fruit and vegetables that don’t hang around for long. They are always the best of the year, juicy and thirst quenching. 

I think of strawberries and peaches all winter long dreaming about their natural sweetness and juicy flesh. I see these in the grocery store in the winter and know that I would be sorely disappointed if I took them home.

The best strawberries of summer are at the roadside stands. Bursting at the seams with sweet juiciness, they’re perfect for an old fashioned strawberry pie. Flaky, buttery crust with a thin layer of slightly sweetened cream cheese and piled high with farm fresh strawberries, that’s what summer is all about.

How To Make Strawberry Pie

I like to make this easy Strawberry Pie completely from scratch. I know others who make their Strawberry Pie with Jello and that’s fantastic, too, but when you make a homemade Strawberry Pie Glaze you can play with the amount of sugar you use to counter berries that may be sweeter or slightly more tart than usual. 

Make the Crust

1. Combine the flour, sugar and salt in a large bowl, then add the butter .
2. Toss to coat the butter with flour. Using a pastry blender (or your hands) work the butter into the flour until the pieces of butter are no larger than a pea.
3. Drizzle with ice water and mix the dough with a fork until it holds together when pinched with your fingers.
4. Knead the dough until it is completely smooth and the butter is incorporated.
5. Divide the dough in half, shape each half into a 1 inch thick disk and wrap tightly with plastic wrap.
6. Refrigerate for at least 1 hour or up to 48 hours (if you intend to use it later than that you can freeze and thaw in the refrigerator.)

Make the Strawberry Pie Glaze

1. Pick approximately 6 ounces of unattractive or underripe berries.
2. In a food processor, process the berries until smooth, scraping down the sides of the bowl as needed.
3. Whisk the sugar, flour (cornstarch), gelatin, salt and lemon juice in a medium saucepan.
4. Mix in the berry puree.
5. Cook over medium-high heat, stirring constantly with a heatproof rubber spatula and bring to a boil.
6. Continue boiling while scraping the bottom and sides of the pan to prevent scorching for 2 minutes.
7. Transfer to a large bowl and bring to room temperature.

How to Make the Strawberry Pie Filling

1. In a small bowl, mix together the cream cheese and powdered sugar until thoroughly combined.
2. Spread a thin layer on the bottom and sides of the crust. Chill for 10 minutes.
3. Pick over the remaining berries and halve the extra-large berries if necessary.
4. Add the berries to the bowl with the glaze and fold gently with a rubber spatula until evenly coated.
5. Spoon the berries into the pie shell being sure to turn any cut sides that are facing up on the top to face down.
6. Rearrange the berries to fill any holes.
7. Refrigerate the pie for approximately 6 hours or overnight.

In a pinch, I have made this strawberry pie with frozen strawberries but, honestly, it’s not as good as when it’s made with fresh berries.

How to Store Strawberry Pie

Because this pie is made with fresh strawberries and a gelatin base, you do need to refrigerate your Strawberry Cream Cheese Pie. It will keep in the refrigerator for up to 5 days.

I like to use my Homemade pie crust recipe because it’s buttery, flakey and light…..and will make enough pie dough for two pies. You can make two pies immediately or freeze the second dough disk for another time. OR use it to make this totally amazing Cherry Pie!

If you’re looking for something ENTIRELY no bake, you can make a graham cracker crust like I did for this easy Peach Pie!

More Easy Summer Pies

• No Bake Chocolate Mousse Pie
• Easy Frozen Mudslide Pie
• The Very Best Apple Pie
• Streusel Plum Pie
• Peach Slab Pie
• No Bake Banana Split Pie

You must make this Fresh Strawberry Pie….you absolutely must! Then, top it with heaping spoonfuls of homemade whipped cream!

If you’re looking for another nostalgic dessert….try this Strawberry Pretzel Salad…it’s absolutely dreamy!

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Get the Recipe: Strawberry Pie Recipe

Yield: 8 servings

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 4 hours hrs 35 minutes mins

A summertime favorite, this Fresh Strawberry Pie with Cream Cheese is the best dessert ever. ALMOST No Bake.

5 from 2 votes

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Ingredients

For the Pie Crust

• ▢ 2 1/2 cups all-purpose flour, plus additional for rolling
• ▢ 2 tablespoons granulated sugar
• ▢ 1 1/4 teaspoons kosher salt
• ▢ 2 1/2 sticks butter, cut into 1/2 inch cubes and chilled
• ▢ 1/4 cup ice water

For the Cream Cheese

• ▢ 8 ounces of cream cheese, room temperature
• ▢ 2 tablespoons of confectioner’s sugar

For the Strawberry Filling

• ▢ 4 pints approx. 3 pounds fresh strawberries, rinsed, dried and hulled
• ▢ 3/4 cup granulated sugar
• ▢ 2 tablespoons flour or cornstarch
• ▢ 1 1/2 teaspoons Knox Gelatin or Sure-Jell for low-sugar recipes
• ▢ Pinch of salt
• ▢ Juice from half a large lemon

Equipment

• ▢
  1 pie plate

Instructions 

• Combine the flour, sugar and salt in a large bowl, then add the butter . Toss to coat the butter with flour.
• Using a pastry blender (or your hands) work the butter into the flour until the pieces of butter are no larger than a pea.
• Drizzle with ice water and mix the dough with a fork until it holds together when pinched with your fingers. Kneed the dough until it is completely smooth and the butter is incorporated.
• Divide the dough in half, shape each half into a 1 inch thick disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour or up to 48 hours (if you intend to use it later than that you can freeze and thaw in the refrigerator.)
• Preheat the oven to 425 degrees.
• Remove the dough and let it rest at room temperature for a few minutes. Lightly flour the work surface and dust the top of the disk with flour.
• Roll out to a 13-14 inch round about 1/8 inch thick. Roll the dough around the rolling-pin lightly and transfer to a 9-10 inch pie plate easing the dough into the corners and up the sides. Trim overhang to 1/2 and inch of the lip of the plate and flute the dough around the circumference of the plate. Refrigerate for approximately 15 minutes or until firm.
• Remove the pie plate from the refrigerator and use a fork to prick the bottom of the dough, line the crust with foil, and fill with pie weights or dried beans. Bake for 15 minutes, remove foil and weights and bake for an additional 5-10 minutes or until the crust is golden brown. Cool to room temperature.
• In a small bowl, mix together the cream cheese and powdered sugar until thoroughly combined. Spread a thin layer on the bottom and sides of the crust. Chill for 10 minutes.
• Pick approximately 6 ounces of unattractive or underripe berries. In a food processor, process the berries until smooth, scraping down the sides of the bowl as needed.
• Whisk the sugar, flour (cornstarch), gelatin, salt and lemon juice in a medium saucepan. Mix in the berry puree.
• Cook over medium-high heat, stirring constantly with a heatproof rubber spatula and bring to a boil. Continue boiling while scraping the bottom and sides of the pan to prevent scorching for 2 minutes. Transfer to a large bowl and bring to room temperature.
• Pick over the remaining berries and halve the extra-large berries, if necessary. Add the berries to the bowl with the glaze and fold gently with a rubber spatula until evenly coated.
• Spoon the berries into the pie shell being sure to turn any cut sides that are facing up on the top to face down. Rearrange the berries to fill any holes.
• Refrigerate the pie for approximately 6 hours or overnight.

Video

Notes

Total time includes chilling.

Pie can be made up to 24 hours in advance. Best if enjoyed within three days but will last up to 5 days in the refrigerator covered lightly with plastic wrap.

Serving: 0g, Calories: 418kcal, Carbohydrates: 74g, Protein: 8g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 31mg, Sodium: 461mg, Potassium: 442mg, Fiber: 5g, Sugar: 36g, Vitamin A: 410IU, Vitamin C: 139.1mg, Calcium: 72mg, Iron: 3mg

Author: Kellie

Course: Baking, Dessert

Cuisine: American