Easy Fresh Strawberry Pie!
>> Tuesday, July 5, 2011
I was in the mood to make a pie for the 4th of July. Don't ask me why...it just seemed like the perfect summer dessert to celebrate the holiday. So, after a quick look through my trusty Betty Crocker Cookbook
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| This is Betty Crocker's image |
1 | baked pie crust, see below |
1 1/2 | quarts strawberries, hulled (and I sliced mine because I don't like HUGE strawberries in my pie) |
1 | cup sugar |
3 | tablespoons cornstarch |
1/2 | cup water |
3 | ounces of cream cheese, softened |
1 1/3 | cups all-purpose flour |
1/2 | teaspoon salt |
1/3 | cup vegetable oil |
2 | tablespoons cold water |
Heat the oven to 475°F. In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely on a cooling rack, about 30 minutes.
Meanwhile, in small bowl, mash enough strawberries to measure 1 cup. In medium size saucepan, mix sugar and cornstarch. Add in the 1/2 cup water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; set aside to cool.
Spread softened cream cheese evenly in the cooled pie crust. Top with remaining strawberries (whole or sliced). Pour cooked strawberry mixture over the top of the fresh strawberries. Refrigerate until set, about 3 hours. Store in the refrigerator IF you have any leftovers.
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| This is my image...obviously I don't have a "Food Stylist" like Betty :) |
