Strawberry Pie Recipe
This beautiful & deliciously fresh strawberry shortbread pie has it all.
Prep Time:
30 minutes plus 4 hour chill time
Cook Time:
50 minutes plus cooling
Serves:
One 9-inch Pie
Perfect for:
Mothers Day
Ingredients
- 7 Tablespoons Unsalted butter, room temperature
- 1/4 Cup granulated sugar
- 1 1/4 Cups all-purpose flour
- 1 large egg yolk
- 1/4 Tsp. salt
- 3 Ounces cream cheese
- 1/2 Cup granulated sugar
- 3 Packages (16 ounces each) Driscoll's Strawberries, hulled and quartered
- 2 Tablespoons plus 2 teaspoons cornstarch
- 1/2 Tsp. grated lemon zest
- 1/2 Cup water
- 3/4 Cup sugar, plus 1 tablespoon
- 2 1/2 Tablespoons cornstarch
- 1/2 Cup water
- 2-3 drops red food coloring (optional)
- 1 1/2 Cups heavy whipping cream
- 1 Tbsp. granulated
Directions
- PLACE 7 tablespoons butter into a medium bowl.
- ADD 1/4 cup sugar and 1/4 teaspoon salt.
- STIR ingredients together to make a paste.
- ADD 1 egg yolk and BLEND thoroughly with a fork.
- ADD 1 ¼ cup flour and BLEND to make crumbly dough. Do not overmix.
- PAT dough firmly into a 9-inch pie dish.
- CHILL in refrigerator at least 4 hours or overnight.
- PREHEAT oven to 400°F.
- PRICK pie crust all over with a fork.
- COVER entire pie dish with a sheet of parchment paper or aluminum foil.
- FILL pie dish to top evenly with pie weights or dry beans.
- BAKE 10 minutes.
- REMOVE pie weights and parchment paper carefully.
- COVER crust edges loosely with foil and BAKE another 3 minutes.
- REMOVE foil and BAKE another 2 minutes or until edges are light golden brown.
- MASH enough strawberries in a small bowl to make 1/2 cup mashed strawberries.
- PLACE 1/2 cup sugar into a small saucepan.
- ADD 2 tablespoons plus 2 teaspoons cornstarch.
- WHISK thoroughly to blend ingredients.
- ADD mashed strawberries and 1/2 teaspoon lemon zest.
- STIR IN 1/2 cup water gradually.
- MASH again until mixture is completely even.
- COOK over medium heat and STIR constantly until mixture boils and thickens.
- SET ASIDE glaze to cool completely, about 35 minutes.
- PLACE 3 ounces cream cheese into a small bowl.
- ADD 2 tablespoons glaze.
- STIR until smooth.
- SPREAD filling evenly over bottom of pie crust.
- FILL bottom of pie with a single layer of quartered strawberries.
- PLACE remaining strawberries into a large bowl.
- POUR remaining glaze over strawberries.
- TOSS gently to evenly coat strawberries with glaze.
- ARRANGE glazed strawberries in pie starting in center and working towards outer edges.
- CHILL pie until glaze is set, 1-2 hours.
- In a small bowl mash enough strawberries to make ¾ cup of strawberries. In a 2-quart saucepan, mix sugar and cornstarch. Gradually stir in ½ cup of water and mash strawberries (optional add 2-3 drops of food coloring if a deeper red color is desired). Cook over medium heat, stirring constantly until mixture boils and thickens; cool completely about 35 minutes.
- POUR 1 ½ cups heavy cream into a medium bowl.
- ADD 1 tablespoon sugar.
- WHIP with until soft peaks form.
- GARNISH each piece of fresh strawberry pie with a dollop of whipped cream.
- SERVE Fresh Strawberry Pie immediately.
