Tuesday, May 21, 2013
Well, Summer is fast approaching. The weather here in Northern Nevada has been wild! One day its 50 degrees and raining and the next its high 80's and we have to turn on the A.C. You would think I would be used to it by now.
But, whether (or weather, ha!) it's 50 degrees or 80 degrees, nothing makes a fabulous dessert quite like strawberry pie! There are so many fun and easy recipe ideas for this delicious dessert, here's mine.
This pie really mimics the flavors of a strawberry shortcake, its just.... BIGGER! Which I have no complaints about... Lets get to the recipe shall we?
For the Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 Tablespoons shortening
2 to 3 Tablespoons cold water
Cream Cheese Filling:
6 ounces cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla
Strawberry filling:
1 pint strawberries, hulled and sliced
1 cup water
1 cup granulated sugar
2 1/2 Tablespoons corn starch
1/4 cup strawberry jell-o
Preheat oven to 475 degrees and lightly spray a 9-inch pie pan with cooking spray.
In a medium bowl, whisk together the flour and salt. Cut in the shortening until it is crumbly and about the size of a pea. Slowly add in the cold water, 1 Tablespoon at a time, mixing after each addition, just until the dough comes together. Form the dough into a ball with your hands and wrap with plastic wrap. Place in the fridge for 30 minutes.
Roll the dough out to a circle that is 2 inches larger than your pie pan. Fold into thirds and transfer to the prepared pie tin. Push down gently and trim the excess dough from the edges, decorate how you like. Prick the bottom of the pie crust with a fork and bake for 8-10 minutes until the crust is golden. Remove from your oven and look cool on a wire rack.
While the crust is cooling prepare the cream cheese filling by mixing all ingredients together, with a hand mixer, until smooth and creamy. Spread onto the cooled crust.
Place your sliced strawberries on top of the cream cheese layer.
In a saucepan prepare the strawberry glaze. Over medium-high heat, combine the water, sugar, corn starch and jell-o. Whisk together until thoroughly combined. Whisk mixture constantly while it comes to a gentle boil to avoid clumping. Remove pan from heat and allow the glaze to cool (I created an ice bath in my sink to quicken the process).
Pour the cooled glaze over the strawberries, making sure to get it into the nooks and crannies (your glaze should be thickened but still pourable).
Cover the pie and allow it to set in your fridge before slicing, about 2-3 hours.
Slice and dollop with fresh whipped cream... YUM!
