Fresh Strawberry Pie

Strawberry Cream Pie
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  • 35 mins
  • Prep: 25 mins,
  • Cook: 10 mins
  • Yield: 8 servings
Ratings (6)

Strawberries and cream are natural partners. This pie really is the epitome of spring and summer. If you have a chance to use berries that you have picked yourself, go for it! There's nothing like a freshly picked strawberry. They are sweet and tart and juicy.

Use half of my Hot Water Pastry recipe for the crust for this fabulous delicious Fresh Strawberry Pie. You can also make Cookie Pie Crust, which is easier for beginning cooks.

This wonderful recipe uses luscious berries that are layered over a sweet cream cheese filling. This easy and tasty dessert is the perfect finish for a spring meal.

When you buy fresh strawberries, look for those that are firm and evenly colored, with no soft or wet spots. Berries should not be rinsed until you are ready to use them; wet berries are likely to become moldy, even in the fridge. Rinse the berries well, then cut off the top leafy part and any white or light green areas. Slice the berries from the stem end down.

This pie should be made ahead of time so it has a chance to set. The glaze, made out of some of the berries, is simple and fresh, the perfect complement to the crisp crust and the tender berries. You could use raspberries or blackberries in this recipe if you'd like.

What You'll Need

  • 1 9" Hot Water Pastry (or Cookie Pie Crust)
  • 6 cups strawberries (hulled)
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 (8 ounce) packages cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

How to Make It

1. Preheat oven to 400°F.

2. Put the pastry into the pie crust. Line the Hot Water Pastry with pie weights or aluminum foil and dried beans. If you choose to make the Cookie Pie Crust, you don't need to line it with weights or beans; it will bake just fine on its own. Bake the pie crust at 400 degrees until light brown and crisp, about 8-10 minutes. (This is called blind baking.)  Cool completely.

3. Mash enough strawberries to measure 1 cup.

4. Mix granulated sugar and cornstarch in a heavy saucepan and stir in lemon juice and strawberries.

5. Cook over medium heat, stirring constantly, until mixture thickens and boils. This should take about 5 to 7 minutes. Cook and stir the strawberry mixture for 1 minute and then remove from heat, stir in vanilla, and set aside to cool completely. Make sure this sauce is cool before you put it on the pie, or it will melt the cream cheese filling. 

6. In medium bowl, beat cream cheese with powdered sugar, lemon juice, and lemon rind until smooth and spread in cooled pie crust.

7. Slice remaining strawberries and arrange over pie. Pour cooked and cooled strawberry mixture over the whole strawberries and chill for 3-4 hours or until set.

8. Slice into wedges to serve. Refrigerate any remaining pie.