Someone served me a version of this pie on a Sunday afternoon quite a few years ago.
And I fell in love with it.
I made a couple of these pies for a little get together for Mother’s Day this year.
I won’t mention any names, but at least one person had two slices of pie with dinner.:)
If you have ever had the Shoney’s or Big Boy’s strawberry pie, it’s similar but without any food coloring or artificial flavoring.
I created this recipe from a similar recipe from My Southern Food and a recipe I received from a friend.
I have tweaked the recipe several times, but I love this version.
The trick to getting strawberry syrup to set up is to make sure that the fresh whole strawberries are dry when you place them in the pie. You don’t want any extra moisture because it makes the syrup runny.
Here is the recipe. Don’t be scared. It looks like a lot of steps, but they are very simple.
And if you want to cheat you can use pre-made pie crust. Just make sure you bake it before the strawberry step.
Fresh Strawberry Pie with Cream Cheese filling
(click here for Fresh Strawberry Pie printable version)
Makes two pies.
- 3 cups all-purpose flour
- 1 tsp salt
- 3/4 cup shortening (cold)
- 1/2 cup butter (cold)
- 1 egg
- 1 tsp vinegar
- 4-5 tbsp water
Preheat oven to 350 degrees. Grease two pie pans and set aside.
In a bowl, combine flour, salt, butter and shortening.
Using a pastry cutter or a potato masher, mix the flour into the butter and shortening until is reaches a course meal-like consistency.
In a separate bowl combine the egg, vinegar and 4 tbsp water.Mix well and then add it to the flour mixture. Combine until dough forms. Add a little more water if the dough is too dry.
Separate the dough into two sections. Flour the working area and roll out each section of dough into about 12 inch circles. Place the dough into each of the pie pans. Press into and up the sides of the pan.
To prevent large bubbles in the pie crust, use pie weights or several ramekins in the bottom of both pie pans to keep the pastry dough flat while baking. Bake for 15-18 minutes. Set aside to cool completely before adding the fillings.
Strawberries and Syrup
- 2 cups pureed strawberries (frozen or fresh) (run the strawberries through the blender or food processor)
- 2 tbsp lemon juice
- 4-5 tbsp corn starch
- 1 cup granulated sugar
- 6-8 cups fresh whole strawberries
Combine the first four ingredients in a medium sauce pan. Bring to boil and then reduce the heat to medium. Simmer for 10 minutes or until the strawberry mixture thickens. Set aside to cool.
Remove the tops from the fresh strawberries. Cut into halves or fourths, depending on the size of the berries. You want to have bite size pieces. Set aside.
Cream Cheese filling
- 16 oz cream cheese, room temperature
- 1/2 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
Using an electric mixer, combine cream cheese, powdered sugar and vanilla until smooth (try not to just eat it straight from the mixing bowl). Set aside.
To assemble the pie
Carefully spread half of the cream cheese mixture on the bottom and sides of each baked crust. The cream cheese acts as a moisture barrier between the crust and the berries. It keeps the crust from getting soggy.
Add the half of the fresh bite size strawberries to each pie. Then carefully pour the room temperature strawberry syrup over both pies.
Refrigerate for at least 3 hours before serving. Best if served the same day it is made.
If you want a more simple crust, try out the crust recipe for my blueberry pie.