Description
Indulge in the sweet and creamy delight of this Strawberry Pie with Cream Cheese. With a buttery homemade pie crust, a rich cream cheese layer, and fresh strawberries bursting with flavor, this dessert is a showstopper. Perfect for spring and summer, it’s a refreshing and decadent treat everyone will love.
Ingredients
Scale
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons kosher salt
- 2 1/2 sticks butter, chilled and cubed
- 1/4 cup ice water
For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 2 tablespoons confectioner’s sugar
For the Strawberry Filling:
- 4 pints (about 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
Instructions
- Prepare the Pie Crust:
- In a large bowl, combine the flour, sugar, and salt.
- Add the chilled butter cubes and toss them in the flour mixture. Using a pastry blender or your hands, work the butter into the flour until the pieces are pea-sized.
- Slowly drizzle in the ice water, mixing until the dough holds together when pinched. Knead lightly until smooth.
- Divide the dough into two disks, wrap them in plastic, and refrigerate for at least 1 hour.
- Roll and Bake the Crust:
- Preheat the oven to 425°F. Roll out one dough disk to a 13-14 inch round and transfer it to a 9-10 inch pie plate.
- Trim the overhang and flute the edges. Chill for 15 minutes.
- Prick the bottom of the crust with a fork, line with foil, and add pie weights. Bake for 15 minutes, then remove the weights and foil, baking for an additional 5-10 minutes until golden. Let cool.
- Prepare the Cream Cheese Layer:
- In a bowl, beat the softened cream cheese until smooth. Add the confectioner’s sugar and mix until fully combined.
- Spread the cream cheese mixture evenly across the cooled pie crust.
- Make the Strawberry Filling:
- In a bowl, whisk together the sugar, flour (or cornstarch), gelatin, and a pinch of salt.
- Toss the prepared strawberries with the dry mixture, ensuring they’re evenly coated. Add the lemon juice and mix gently.
- Assemble the Pie:
- Spoon the strawberry filling over the cream cheese layer. Distribute evenly.
- Refrigerate the pie for at least 2-3 hours to let the filling set.
- Serve: Once set, slice and serve chilled. Garnish with whipped cream or fresh strawberries if desired.
Notes
- The pie crust dough can be made up to 48 hours in advance or frozen for later use.
- Leftover pie can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Let the pie rest in the fridge for a few hours to ensure the filling sets properly before slicing.
- Prep Time: 1 hour 15 minutes (includes chilling time)
- Cook Time: 25 minutes