2.5 cups all purpose flour
2 sticks cold butter, salted
2 tsp granulated sugar
1/2 cup ice water
Combine with food processor until the dough comes together. Roll out to 12 inch circle. Place in 9.5 inch pie plate. Trim edges, fold, and pinch to make pattern. Prick several times with a fork and bake in a preheated 425° oven for 20 to 25 minutes or until golden.
Meanwhile, slice and trim stems from 2 lbs fresh strawberries. Rinse and set aside.
Next, prepare glaze.
Strawberry Glaze:
1.5 cups cold water
3 Tablespoons cornstarch
1 cup granulated sugar
3 oz box strawberry gelatin mix
In saucepan, combine first 3 ingredients. Heat over medium heat, stirring constantly just until thickened and beginning to boil. Next, stir in gelatin mix. Remove from heat and allow to cool 15 min.
Cream cheese layer:
8 oz softened cream cheese
1/4 cup of strawberry glaze
Blend cream cheese and glaze together until smooth. Spread into bottom of cooled crust.
Mix fresh sliced strawberries with remaining glaze and pour over cream cheese in the crust.
Cover and chill for 4 hours or overnight.
Serve with cool whip or whipped cream.
Store leftovers, covered, in refrigerator. Enjoy within 3 days.
Please let me know if you make this pie, it is one of our family’s favorites, and it gives us fond memories of our sweet Mema who made this often in the summertime.
Visit @auntmelviebrownies on Facebook, Instagram, and TikTok to see videos of me making this pie!
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