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Best Ever Fresh Strawberry Pie

Next time you get a pint or two of perfectly ripe strawberries, make my favorite pie. It combines fresh berries and a lemony cream cheese layer. If you’re in a hurry, use a pre-made pie shell. —Janet Leach, Granger, Washington
  • Total Time
    Prep: 1 hour + chilling Cook: 10 min. + chilling
  • Makes
    8 servings

Ingredients

  • 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
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 2 teaspoons grated lemon zest
  • 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

Directions

  • 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 and 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 crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line crust 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 zest 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.
Editor's Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 564 calories, 27g fat (10g saturated fat), 33mg cholesterol, 359mg sodium, 75g carbohydrate (47g sugars, 3g fiber), 7g protein.

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Reviews

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Average Rating:
  • smallquilts
    Jun 20, 2020

    No comment left

  • Tiffany
    May 25, 2020

    The pie tasted great but mine sure didn’t look like the photo. The recipe said to “ Pour topping over strawberries, tossing gently to coat. Arrange over filling.” My problem was the topping became a jellied consistency after I poured it over my strawberries and then tossed them. I believe one should place their strawberries on top of the pie filling first, then pour the gelatin topping over them. That way you can get that shiny glaze look like in the recipe photo.

  • NH-rescue
    Sep 30, 2017

    This pie not only looks lovely, it tastes great, too! The cream cheese layer adds just the right amount of sweetness. Great pie to have on a warm summer night. For a variation, try a little sprinkle of coconut or chocolate shavings on top.

  • geopchick
    Jun 22, 2017

    I love this pie! The lemon and strawberry combo is awesome. I use a gluten-free graham cracker crust since my daughter is gluten intolerant and it's her favorite dessert. She asks me to make it for every birthday. :)

  • nanacoyle
    Jul 10, 2016

    The pie was delicious I don't know what happened but it fell apart and the Jell-O did not gel I used regular Jell-O not InstantI followed the recipe exactly any ideas thank you

  • rwippel
    Jul 15, 2015

    This pie is so amazing! The touch of lemon in the cream cheese mixture really sets it off!

  • riley60
    Jul 5, 2015

    I've made this pie 2 times now and it is delicious! The first time I did not have a lemon for zest so I subbed in lime zest and lime juice. Loved it! The second time I made it I used lemon in the cream cheese layer but subbed in raspberry jello, raspberries and blueberries. Equally tasty! I used the crust recipe as written. It was time consuming to chill and bake but the crust remained crispy underneath the cream cheese layer. Definitely will make this pie again!

  • phyllie2
    Jun 5, 2015

    I made this today with berries from the garden, and oh my was it good! I had left over flavored cream cheese-berry, blueberry and honey nut- that I used with some regular cream cheese-probably only 4 oz- plus a little of the powdered sugar. It was a pretty color and just enough to spread in the shell and give each person a taste. I used part Splenda and some sugar and diet jello and it tasted fine. I shouldn't rate your recipe since I changed it somewhat, but it was really good and my diabetic husband appreciated the changes. Thanks for sharing.

  • havingfunwithmyfamily
    May 31, 2015

    I did make the pie crust, and followed the recipe exactly. I really think I'm just to impatient to go through all of the steps again. The process from beginning to end was a very long one for me. To save time, just like previous reviewers, I would also buy a pre-made crust next time. The pie was however, delicious. Everyone really enjoyed it. There was not a piece left.

  • cookinama
    May 25, 2015

    This was absolutely delicious. I used a refrigerated pie crust. Baked it ahead with foil and pie weights. It did not need as long a baking time as the recipe The jello did set up nicely and it does pool around the berries which I thought was pretty. Of course you could discard the excess jello if your not a fan. My friends loved it , definitely will make again!