Fresh Strawberry Pie Cream Cheese

Nothing says summer quite like a fresh strawberry pie brimming with juicy berries and velvety cream cheese. This recipe delivers a slice of nostalgia and is nearly no bake which is perfect when the weather is hot. Crisp buttery crust forms the foundation for a silky cream cheese layer and a cascade of sweet ripe strawberries glazed to glossy perfection.

Ingredients

• All purpose flour: ensures a tender yet sturdy homemade crust try to use unbleached flour for best flavor
• Granulated sugar: sweetens both crust and filling opt for extra fine for easy mixing
• Kosher salt: sharpens all the flavors use a fresh box for the best pop of taste
• Butter: provides richness and flakiness keep it very cold and choose high quality for a truly buttery flavor
• Ice water: brings the crust together use very cold water for the flakiest texture
• Cream cheese: gives a rich tangy layer use full fat and let soften at room temp for easy spreading
• Confectioners sugar: sweetens the cream cheese layer sift first for the smoothest finish
• Fresh strawberries: are the star pick deep red fragrant fruit with no mushy spots
• Flour or cornstarch: thickens the glaze choose whichever you have on hand both work well
• Gelatin: sets the strawberry filling look for Knox or Sure Jell low sugar if available
• Lemon juice: brightens the glaze use fresh squeezed for best flavor

Step-by-Step Instructions

Make the Pie Crust:

Combine flour sugar and salt in a large bowl Add in very cold cubes of butter and toss until each cube is well coated Work the butter into the flour mixture with your hands or a pastry blender until you see pieces about the size of a pea Drizzle in ice water a tablespoon at a time mixing with a fork until it just comes together Press and knead the dough with your hands a few times to make it smooth Split dough into two equal disks flatten wrap tightly and chill for at least one hour

Roll and Bake the Crust:

Let dough sit at room temperature for a few minutes to soften just enough for rolling On a lightly floured surface gently roll one disk into a circle about 13 inches wide and one eighth inch thick Carefully drape this into your pie plate gently easing dough into corners Trim so about half an inch hangs over the edge Flute and crimp the edges for a pretty finish Chill crust in the fridge to keep it firm Prick the base with a fork then line with foil and fill with pie weights Bake in a hot oven until edges are lightly golden Remove foil and weights and bake a bit longer until crust is fully golden brown Let it cool completely on a rack

Prepare the Cream Cheese Layer:

Mix room temperature cream cheese with confectioners sugar in a small bowl until totally smooth and fluffy Spread this gently over the bottom and up the sides of your cooled crust Chill the crust again briefly

Make the Strawberry Glaze:

Pick out six ounces of underripe or less pretty strawberries Puree these in your food processor or blender until totally smooth In a saucepan whisk together sugar flour or cornstarch gelatin salt and lemon juice Add the strawberry puree and stir Cook over medium high heat scraping often until it comes to a full boil Keep stirring and scraping to prevent scorching Cook for two full minutes then pour into a clean bowl and let cool to room temp

Assemble and Fill:

Halve any extra large remaining strawberries so all are around the same size Toss all the berries gently with the cooled glaze to coat every one Spoon the coated berries into your prepared crust arranging so cut sides face down and holes are filled Rearrange as needed for a lovely presentation

Chill and Serve:

Refrigerate the assembled pie for at least six hours or overnight for easiest slicing Slice with a sharp knife and serve straight from the cold refrigerator

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Strawberries are truly the heart of this pie I love visiting the local farm each June to hunt for the ripest most aromatic berries The aroma fills my car and tells me summer is here Each time I make this pie it reminds me of those first warm days and my family gathered on the porch with slices in hand

Storage Tips

Store strawberry pie covered with plastic wrap right in your refrigerator where it will keep fresh for up to five days If you want to make it ahead aim for no more than a day in advance as the berries release juice with time Freezing is not recommended as the berries can become icy and lose their texture

Ingredient Substitutions

Swap in graham cracker crumbs and butter for an easy no bake crust if you are short on time For dairy free use vegan butter and a plant based cream cheese substitute Cornstarch and flour work equally well as the thickener in the glaze so use what you have on hand

Serving Suggestions

This pie looks beautiful all on its own but a dollop of whipped cream or a scoop of vanilla ice cream makes it even more festive For extra decadence drizzle with melted white chocolate or serve with fresh mint leaves on top

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Cultural and Historical Context

Fruit pies like this have deep roots in American baking tradition With strawberries in season during late spring and early summer farm families often baked pies to celebrate the harvest Early versions used whatever sweeteners were available such as honey or maple syrup It remains a beloved summer dessert especially around holidays like Memorial Day and Fourth of July

Frequently Asked Questions

→ How do I keep the strawberry filling from being too runny?

Use cornstarch or gelatin in the glaze, and be sure to let the filling cool and set thoroughly before slicing.

→ What type of crust works best?

A classic buttery, flaky pie crust provides the perfect foundation, adding both flavor and structure to the dessert.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred for best texture and appearance, but thawed frozen berries can be used in a pinch. Drain excess liquid to avoid sogginess.

→ How long should the assembled dessert chill before serving?

Allow at least six hours of refrigeration for the filling to set fully and achieve a perfect, sliceable consistency.

→ What’s the purpose of the cream cheese layer?

The cream cheese layer adds creamy richness and helps prevent the crust from becoming soggy under the juicy berry filling.

→ How long will leftovers keep?

Leftovers should be stored covered in the refrigerator and enjoyed within three to five days for best freshness.