Fresh Strawberry Pie Cream Cheese (Print Version)
# Ingredients:
→ Pie Crust Ingredients
01 -
2 1/2 cups all-purpose flour, plus additional for rolling
02 -
2 tablespoons granulated sugar
03 -
1 1/4 teaspoons kosher salt
04 -
2 1/2 sticks butter, cut into 1/2 inch cubes and chilled
05 -
1/4 cup ice water
→ Cream Cheese Layer
06 -
8 ounces cream cheese, room temperature
07 -
2 tablespoons confectioner's sugar
→ Strawberry Filling
08 -
4 pints (approx. 3 pounds) fresh strawberries, rinsed, dried and hulled
09 -
3/4 cup granulated sugar
10 -
2 tablespoons flour or cornstarch
11 -
1 1/2 teaspoons Knox Gelatin or Sure-Jell for low-sugar recipes
12 -
Pinch of salt
13 -
Juice from half a large lemon
# Instructions:
01 -
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, 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. Knead the dough until 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.
02 -
Preheat the oven to 425°F. Remove the dough from the refrigerator and let it rest at room temperature for a few minutes. Lightly flour the work surface and roll out the dough to a 13-14 inch round (about 1/8 inch thick). Transfer to a 9-10 inch pie plate, easing the dough into the corners and up the sides. Trim overhang to 1/2 inch and flute the edges. Refrigerate for 15 minutes. Line the crust with foil, fill with pie weights or dried beans, and bake for 15 minutes. Remove foil and weights, and bake for an additional 5-10 minutes until golden brown. Cool to room temperature.
03 -
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.
04 -
Pick approximately 6 ounces of unattractive or underripe strawberries. Process the berries in a food processor until smooth. In a medium saucepan, whisk sugar, flour (or cornstarch), gelatin, salt, and lemon juice. Mix in the strawberry puree. Cook over medium-high heat, stirring constantly with a rubber spatula until boiling. Continue boiling for 2 minutes while scraping the pan to prevent scorching. Transfer to a large bowl and let cool to room temperature.
05 -
Pick over remaining strawberries and halve any extra-large ones. Add the strawberries to the glaze and gently fold them until evenly coated. Spoon the berries into the pie shell, arranging them so that cut sides face down on the top layer and filling any gaps. Refrigerate for at least 6 hours or overnight.
# Notes:
01 -
Total time includes chilling time.
02 -
Pie can be made up to 24 hours in advance. Best enjoyed within three days but will last up to five days when refrigerated and covered lightly with plastic wrap.