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A Tale of Two Strawberry Pies

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Enjoy two delightful strawberry pie variations: a glossy glazed strawberry pie and a cool, creamy strawberry cream pie. Perfect for summer gatherings and family meals.

Ingredients

Scale
  • 1 9-inch pie crust, blind-baked or unbaked
  • 1 1/2 pounds fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar (divided)
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter (optional)
  • A pinch of salt
  • 1 9-inch pre-baked pie crust (graham cracker or shortcrust)
  • 8 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 1 cup chopped fresh strawberries
  • Zest of half a lemon (optional)

Instructions

  1. Preheat oven to 400°F for blind baking a crust if using unbaked pie shells. Blind bake crusts for about 12 minutes until edges are lightly golden. Cool before filling.
  2. For the glazed pie, toss halved strawberries with 2 tablespoons sugar and let sit for 15 minutes to macerate.
  3. Heat water, remaining sugar, cornstarch, and salt in a saucepan. Whisk until thick and glossy. Stir in lemon juice and butter. Fold in macerated strawberries and pour into prepared crust. Chill for at least 2 hours.
  4. For the cream pie, beat cream cheese with powdered sugar and vanilla until smooth. Whip heavy cream to soft peaks and fold into the cream cheese mixture. Fold in chopped strawberries and lemon zest. Spoon filling into the chilled pre-baked crust, smooth the top, and chill for at least 4 hours, ideally overnight.
  5. To serve, slice the glazed pie with a sharp knife dipped in warm water for clean cuts. Garnish the cream pie with extra sliced strawberries or lemon zest before serving.

Notes

Macerate berries for more flavor; chill metal mixing bowl before whipping cream for better volume. Store-bought crusts are great time savers.

Nutrition

Find it online: https://www.simplefamilydishes.com/a-tale-of-two-strawberry-pies/