Try this strawberry pie which features fresh strawberries and cream cheese for a bite of spring flavor!
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- Start with an 8 inch pie shell (I use Pillsbury, from the dairy case. Follow directions carefully for single blind crust. Be sure to prick bottom with fork, 12 times. Bake in 450 oven 10-12 min. Check at 10 min. It should look like a very lightly toasted cracker. Cover the edges of the crust with aluminum foil or a pie guard. A deep dish glass or ceramic pie pan works best.) [I’m not a good pie crust maker. Please feel free to look up some of the excellent recipes that use iced water and leaf lard and make one from scratch!]
- 1 quart of strawberries, washed and hulled. Do not slice.
- 1 cup sugar
- 3 tbsp corn starch
- 1/2 cup water
- 3 – 4 oz. soft cream cheese
Mix sugar and cornstarch together in a saucepan. Measure one cup of berries and mash with a fork, keeping all the juice. Add extra berries as necessary to make one cup. (If any berries are small or overripe, use for this. I mash in a 2-cup liquid measure so I can see when I’ve got one cup. It is all right if this mixture is lumpy. )
Add a very small amount of berry mash to the saucepan and begin stirring. (I use a rubber spatula). Put on burner over low heat. Slowly stir mash in. The correct consistency should end up like thin soup, the only lumps should be berry pieces.
If necessary, slowly add the water as needed (if your berries are very juicy, you won’t need the water). Raise the heat to medium high. Allow the mixture to come to a boil, stir and boil for about one minute. The filling is ready when it gets thicker. Allow to cool.
With a table knife or spatula, place 3 oz of cream cheese in baked pie crust (3/4 of 1/2 of an 8 oz tub). Spread evenly over bottom of crust. Add extra dabs of cream cheese if needed.
Starting in the center, place whole berries in the cream cheese head-side down, side-by-side, filling the bottom. You may use small berries to fill in spaces.
Pour the cooled berry syrup evenly into pie shell. Refrigerate for 3 hours before serving.
I hope you enjoy this pie as much as we do!
Ingredients
- 8 inch pie shell, single blind baked
- 1 quart strawberries, washed and hulled
- 1 cup sugar
- 3 tbsp corn starch
- 1/2 cup water
- 3 - 4 oz. soft cream cheese
Instructions
- Mix sugar and cornstarch together in a saucepan.
- Measure one cup of berries and mash with a fork, keeping all the juice. Add extra berries as necessary to make one cup. (If any berries are small or overripe, use for this. I mash in a 2-cup liquid measure so I can see when I've got one cup. It is all right if this mixture is lumpy. )
- Add a very small amount of berry mash to the saucepan and begin stirring. (I use a rubber spatula).
- Put on burner over low heat. Slowly stir mash in. The correct consistency should end up like thin soup, the only lumps should be berry pieces. If necessary, slowly add the water as needed (if your berries are very juicy, you won't need the water).
- Raise the heat to medium high. Allow the mixture to come to a boil, stir and boil for about one minute. The filling is ready when it gets thicker.
- Allow to cool.
- With a table knife or spatula, place 3 oz of cream cheese in baked pie crust (3/4 of 1/2 of an 8 oz tub). Spread evenly over bottom of crust. Add extra dabs of cream cheese if needed.
- Starting in the center, place whole berries in the cream cheese head-side down, side-by-side, filling the bottom. You may use small berries to fill in spaces.
- Pour the cooled berry syrup evenly into pie shell.
- Refrigerate for 3 hours before serving.
Supplies for strawberry pie
Affiliate links: if you make a purchase using these links, I’ll receive compensation towards maintaining this blog.
- Mrs. Anderson’s Baking Adjustable Pie Crust Shield, Silicone, 9-inch
- Pyrex Prepware 2-Cup Measuring Cup, Clear with Red Measurements
- OXO Good Grips 3-Piece Silicone Spatula Set
Let’s talk story
This is such a favorite for our family. Our local strawberries start showing up at the farmers’ market in early May, so it’s perfect for the May and June birthdays in our ohana. I love this recipe because it doesn’t use gelatin and you get to bite into those fresh, uncooked strawberries! On the day Margo was born, I was in the kitchen working on this pie and realized I didn’t feel so good. I called my friend P and described my symptoms and she told me it was time to go to the hospital! Of course, I finished making the pie first.
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Thank you for sharing at #OverTheMoon. Pinned and shared.
Yum! We will try this!
I can’t wait to hear what your family thinks about it, Amy!