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Per serving
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- 1
Make the crust dough
Whisk the flour, 1 tablespoon sugar, and salt in a bowl. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with a few pea-sized bits of butter still showing. Those little butter pieces are what give you flaky layers, so don't overwork it. Drizzle in 4 tablespoons of ice water a little at a time, tossing with a fork, until the dough just holds together when you squeeze it. Pat it into a disk, wrap, and chill 30 minutes.
- 2
Blind-bake the shell
Roll the chilled dough out on a floured surface into a circle a couple inches wider than your 9-inch pie pan. Ease it into the pan, trim, and crimp the edges. Line the crust with foil or parchment and fill with dried beans or pie weights so it holds its shape. Bake at 375F for 15 to 18 minutes, until the edges are golden. Remove the weights and let it cool completely.
- 3
Cook the glaze
Hull all the strawberries. Mash enough of them to measure 1 cup. In a saucepan, whisk together 1 cup sugar and the cornstarch, then stir in 1/2 cup water and the mashed berries. Cook over medium heat, stirring constantly, until the mixture turns glossy, thickens, and comes to a boil. Let it boil one full minute, then take it off the heat and cool. Cooking the cornstarch all the way to a boil is what makes the glaze set up clear and shiny instead of cloudy and runny.
- 4
Layer and chill
Beat the softened cream cheese until smooth and spread it over the bottom of the cooled crust. This little layer is the secret to a crust that stays crisp; it seals the pastry so the juicy berries don't soak in. Halve the remaining strawberries and pile them into the shell, then spoon the cooled glaze over the top so every berry is coated. Refrigerate until fully set, at least 3 hours.
- 5
Serve
Whip the heavy cream with a spoonful of sugar to soft peaks. Slice the chilled pie and serve each piece with a generous dollop of fresh whipped cream.
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Fresh Strawberry Glaze Pie
Created by: SugarAndButter
Ingredients
- 1 1/4 cup all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup butter
- 4 tbsp water
- 6 cup strawberries
- 1 cup sugar
- 3 tbsp cornstarch
- 3 oz cream cheese
- 1 cup heavy cream
Instructions
- Make the crust doughWhisk the flour, 1 tablespoon sugar, and salt in a bowl. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with a few pea-sized bits of butter still showing. Those little butter pieces are what give you flaky layers, so don't overwork it. Drizzle in 4 tablespoons of ice water a little at a time, tossing with a fork, until the dough just holds together when you squeeze it. Pat it into a disk, wrap, and chill 30 minutes.
- Blind-bake the shellRoll the chilled dough out on a floured surface into a circle a couple inches wider than your 9-inch pie pan. Ease it into the pan, trim, and crimp the edges. Line the crust with foil or parchment and fill with dried beans or pie weights so it holds its shape. Bake at 375F for 15 to 18 minutes, until the edges are golden. Remove the weights and let it cool completely.
- Cook the glazeHull all the strawberries. Mash enough of them to measure 1 cup. In a saucepan, whisk together 1 cup sugar and the cornstarch, then stir in 1/2 cup water and the mashed berries. Cook over medium heat, stirring constantly, until the mixture turns glossy, thickens, and comes to a boil. Let it boil one full minute, then take it off the heat and cool. Cooking the cornstarch all the way to a boil is what makes the glaze set up clear and shiny instead of cloudy and runny.
- Layer and chillBeat the softened cream cheese until smooth and spread it over the bottom of the cooled crust. This little layer is the secret to a crust that stays crisp; it seals the pastry so the juicy berries don't soak in. Halve the remaining strawberries and pile them into the shell, then spoon the cooled glaze over the top so every berry is coated. Refrigerate until fully set, at least 3 hours.
- ServeWhip the heavy cream with a spoonful of sugar to soft peaks. Slice the chilled pie and serve each piece with a generous dollop of fresh whipped cream.