Strawberry/Berry Pie

Jolayne Cooper

By
@jwcooper

I wanted to make a strawberry pie for Sunday dinner, but I didn't want to use the glaze they have at the store. All the recipes I found used strawberry jello and I didn't want to use that either, so I made my own for the pie. I wasn't sure how it would be received because it is different, but everyone loved it. Hope you will too.

Next time, I think I will leave out the blueberries and just use strawberries and raspberries and it will be a more traditional color for a strawberry pie.


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Serves:

8

Prep:

30 Min

Method:

Stove Top

Ingredients

1 c
blueberries
3 pt
fresh strawberries
2 c
raspberries
1/3 c
sugar plus 2 tablespoons
2 tsp
cornstarch
1
prebaked pie crust for 1-crust pie
8 oz
cream cheese, softened
2 c
heavy whipping cream, divided
1/2 tsp
vanilla

Directions Step-By-Step

1
Combine the blueberries, 1 pint of the strawberries, and raspberries, 1/3 cup sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook until the berries break down and give up their juices, 4-5 minutes. Take the berries off the heat and blend them. I used an immersion blender. Then strain to remove as many of the seeds as possible. Let cool but not get cold and too thick to put on the pie.
2
While the berries are cooling, beat the remaining 2/3 cup of sugar and the cream cheese with a mixer until smooth and light. Add one cup of cream and vanilla extract, and beat on medium-high speed until smooth and almost the consistency of whipped cream.
3
To assemble the pie, spoon the cream cheese mixture into the pie crust and smooth it out. Place the remaining 2 pints of cleaned strawberries, either whole or sliced, on top of the cream cheese mixture. Then place the berry sauce over the strawberries.
4
Whip the remaining cream with the remaining 2 tablespoons of sugar, and garnish the top of the pie with the cream.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #strawberry