Use half of my Hot Water Pastry for the crust for this fabulous delicious pie.
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- 1/2 recipe Hot Water Pastry or 9" pie crust
- 6 cups strawberries, hulled
- 1 cup sugar
- 2 Tbsp. cornstarch
- 1/2 cup water
- 3 oz. pkg. cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp. lemon juice
- 1/2 tsp. lemon rind
Preparation:
Preheat oven to 400 degrees. Line the Hot Water Pastry with pie weights or aluminum foil and dried beans (this is called blind baking). Bake at 400 degrees until light brown and crisp, about 8-10 minutes. Cool completely.
Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a heavy saucepan and stir in strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook and stir for 1 minute and then remove from heat and cool.
Beat cream cheese with sugar, lemon juice, and lemon rind until smooth and spread in cooled pie crust. Top with whole strawberries. Pour cooked and cooled strawberry mixture over the whole strawberries and chill for 3 hours or until set. Refrigerate any remaining pie. 10 servings
