A summertime favorite, this Fresh Strawberry Pie with Cream Cheese is the best dessert ever. ALMOST No Bake.
Course: Baking, Dessert
Keyword: Strawberry Pie
For the Pie Crust:
2 1/2cupsall-purpose flourplus additional for rolling
1 1/4teaspoonskosher salt
2 1/2sticks buttercut into 1/2 inch cubes and chilled
For the Cream Cheese Layer:
8ouncesof cream cheeseroom temperature
2tablespoonsof confectioner's sugar
For the Strawberry Filling:
4pintsapprox. 3 pounds fresh strawberries, rinsed, dried and hulled
2tablespoonsflour or cornstarch
1 1/2teaspoonsKnox Gelatin or Sure-Jell for low-sugar recipes
Juice from half a large lemon
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.
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.