Ingredients
- 2 cups sifted all-purpose flour
- 3/4 cup sugar
- Pinch salt
- 1-1/2 tablespoons grated lemon rind
- 1 stick plus 2 tablespoons unsalted butter, chilled
- 2 eggs, slightly beaten
- 1 tablespoon ice water
- 3 pints strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 2 teaspoons butter
- 1 package (3 ounces) cream cheese, softened
Preparation
Step 1
Combine flour, sugar, salt and lemon rind in a medium bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal. Add eggs and water, stir with fork until dough is blended and leaves the sides of the bowl.
Wrap dough in plastic wrap. Chill in refrigerator at least 30 minutes. Press chilled dough evenly into a 9" tart pan with a removable bottom. Bake at 425 degrees for 15 minutes or until golden brown. Remove to wire rack. Cool.
Wash and hull strawberries. Sort out half the strawberries (all similar in size) to fill shell, reserve. Puree remaining berries in container of blender to make about 1-1/2 cups puree.
Cook puree in saucepan just until mixture comes to boiling. Add sugar. Blend cornstarch into water until smooth. Gradually add to hot strawberry mixture. Continue cooking puree, stirring constantly, until mixture clears and thickens, about 5 minutes. Remove from heat. Stir in butter until melted, cool.
Combine cream cheese and 1 tablespoon of the strawberry glaze until smooth and blended. Spread over the bottom of the cooled tart shell.
Arrange reserved whole berries, stem end down on cheese mixture. Spoon cooled glaze evenly over berries. Chill pie thoroughly before serving.