Fresh strawberries top a lightly sweet cream cheese filling in this lightened-up pie recipe. Serve with a dollop of whipped cream for a delicious and photo-worthy finish.

Devon O'Brien
Source: EatingWell.com, April 2017

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Recipe Summary

active:
45 mins
total:
6 hrs
Servings:
10
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Mix flour and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor, until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.

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  • Preheat oven to 375 degrees F.

  • Roll the dough between sheets of parchment paper into a 12- to 13-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Remove the second sheet. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers, a fork or spoon. Prick the crust with a fork several times.

  • Bake the crust until barely golden brown on the edges, 15 to 20 minutes.

  • Meanwhile, to prepare filling: Puree 1 3/4 cups strawberries in a food processor until smooth. Whisk sugar, water and cornstarch in a medium saucepan until the sugar is dissolved. Stir in the strawberry puree. Bring to a boil over medium heat, stirring constantly, until thickened, 1 to 2 minutes. Transfer the mixture to a medium bowl and let cool for 30 minutes.

  • Beat cream cheese, confectioners' sugar, lemon zest and vanilla in a medium bowl with an electric mixer until smooth. Spread evenly in the bottom of the baked crust.

  • Add the remaining sliced strawberries to the cooled strawberry mixture; gently stir to combine. Pour the filling into the crust. Refrigerate until cold and the filling is set, about 4 hours.

Tips

To make ahead: Refrigerate crust for up to 2 days.

Equipment: 9-inch pie pan (not deep-dish), parchment paper.

Nutrition Facts

270 calories; protein 4.6g 9% DV; carbohydrates 37.3g 12% DV; exchange other carbs 2.5; dietary fiber 3.2g 13% DV; sugars 22.5g; fat 12.4g 19% DV; saturated fat 7.3g 36% DV; cholesterol 35.1mg 12% DV; vitamin a iu 414.7IU 8% DV; vitamin c 53.9mg 90% DV; folate 25.3mcg 6% DV; calcium 44.6mg 5% DV; iron 2.2mg 12% DV; magnesium 14.6mg 5% DV; potassium 194.9mg 6% DV; sodium 136.9mg 6% DV; added sugar 17g.

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2017
Once strawberry season hits my husband and I can eat a whole quart straight from the container. This pie makes fresh strawberries super special as dessert while still maintaining all that fresh strawberry flavor I love! Read More