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Ingredients
- 2 1/2 cups flour
- 1 t. salt
- 1 T. sugar
- 1 cup cold butter, cubed
- 1/2 cup ice water
- 2-3 oz. cream cheese
- 1/2 lb. strawberries
- 2 T. heavy cream, for coating pies
- 3-5 T. sugar
Details
Servings 4
Adapted from sprinkledwithjules.com
Preparation
Step 1
For pie crust: Combine flour, salt and sugar. Cut cold butter pieces into the dough with a fork until butter chunks are no larger than the size of peas. Slowly pour in the ice cold water (without the ice) in while stirring. Once the dough can come together when you pinch it, gently form it into a disk, seal in plastic wrap and refrigerate for at least 30 minutes.
Dice strawberries up into small chunks, and put in a sealable container.
Sprinkle 1 T. sugar on strawberries, seal, and shake.
Let the strawberries marinate in the sugar for 30 minutes.
Preheat oven to 425 F.
Roll chilled pie crust out to about 1/2 inch thickness, or thinner.
Use a cookie cutter to cut shapes out and lay them on a prepared baking sheet in pairs.
Spread about 1 T. of softened cream cheese onto the bottom crust, leaving a boarder around the edge uncovered.
Pile with about 3 T. chopped strawberries, keeping them on the cream cheese.
Dip your fingertip in water, and run it along the uncovered edge of the bottom pie.
Place the empty top crust on top of the strawberry covered crust, and gently press the wet edges together. The water works like glue to seal.
Use a fork to crimp the edges to better seal everything in.
Poke holes in the top to make vents.
Chill pies for 5 minutes in the refrigerator or freezer.
Coat in heavy cream, sprinkle in sugar, and bake until crust is golden and filling is bubbling, about 18 minutes at 425 F.
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