Summer Strawberry Pie

Our Favorite Summer Pie

This week we had an abundance of fresh strawberries which were very ripe in our CSA Box from Huffman's Homestead, so I had to use them up fast. This pie is a favorite in our house in the summer and comes together very simply by using Pillsbury refrigerated pie crusts. The original recipe is a classic from Betty Crocker, but adding the thin layer of cream cheese below the strawberries is a fun surprise for your guests.

In the photo above I was taking a pie to visit a friend who just had a baby.

INGREDIENTS

6 cups fresh whole strawberries, hulled, divided
1 cup sugar
3 tablespoons cornstarch
3/4 cup water
5 oz cream cheese, softened at room temperature
1 refrigerated pastry shell (9 inches), baked according to package directions and cooled completely
whip cream or whipped topping (Cool Whip), optional

PREPARATION

Mash 1 cup strawberries; set aside.
In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. Cook and stir 3 minutes more. Cool completely, but do not refrigerate.
Spread cream cheese in a thin layer on the bottom of the cooled pie crust.
Halve remaining strawberries; arrange in shell on top of cream cheese. Spoon glaze over berries. Top with 1-3 whole berries for decoration. Chill for 3 hours. Just before serving, garnish with whipped cream (optional)

Refrigerate any leftovers.

< Older Post Newer Post >