- 8
- 60 mins
- 70 mins
Ingredients
- FILLING:
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2/3 cup shortening
- 1 tablespoon white vinegar
- 4 to 5 tablespoons 2% milk
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup confectioners' sugar
- 2 teaspoons grated lemon peel
- 1/2 teaspoon lemon extract
- TOPPING:
- 6 cups fresh strawberries, hulled (about 2 pounds)
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1 package (3 ounces) strawberry gelatin
- 1 teaspoon butter
Preparation
Step 1
In a large bowl, mix flour, sugar and salt; cut in shortening until crumbly. Gradually add vinegar and milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
In a bowl, beat cream cheese, confectioners' sugar, lemon peel and extract until blended. Spread carefully onto bottom of crust. Refrigerate while preparing topping.
Place strawberries in a large bowl. In a small saucepan, mix sugar, cornstarch, salt and water until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened and clear. Remove from heat; stir in gelatin until dissolved. Stir in butter. Pour over strawberries, tossing gently to coat. Arrange over filling. Refrigerate 4 hours or until set.
Yield: 8 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Best Ever Fresh Strawberry Pie in Taste of Home
June/July 2015