Strawberry Cream Pie

This pie is one of the reasons we look forward to June at our house!



Mom’s Pie Crust:

3 cups cake and pastry flour

1 teaspoon salt

3 rounded teaspoons baking powder

1 cup Crisco shortening

Ice water

Mix first three ingredients well. Cut in shortening with a pastry blender. Add a tablespoon of ice water to 1/3 of the dough. Mix gently with a fork until you can form a small ball. Set aside. Repeat until all of dough is in soft balls. The less you knead the dough, the more tender your crust will be. Roll out 1/3 of dough on a well floured surface until it is 1/8-inch thick. Fold in half. Lay in 9" pie plate and unfold pushing dough gently against sides and bottom of pan. Using your thumb and pointer, pinch the edge of crust all the way around the top. Cut off surplus dough with a table knife. With a fork prick bottom and sides of crust well. This lets the air release while baking and your crust will not form bubbles. This recipe makes 3 crusts. Crusts can be frozen before or after being baked to use later. Bake empty pie shells at 375 F for 12–13 minutes.


Cream Filling:

1 pkg. Dream Whip mixed or 1/2 cup whipping cream

4 oz. (125 grams) cream cheese, softened

1 tablespoon icing sugar

Whip cream. Set aside and beat cream cheese until soft and smooth. Beat in icing sugar. Fold in whipped cream. Spoon into the bottom of a baked 9" pie crust. Let chill for 1–2 hours.


Strawberry Topping:

1 1/2 cups pureed strawberries

1 cup sliced strawberries

3/4 cup sugar

3 tablespoons instant clear gel (available in bulk food stores)

Mix sugar and clear gel. Add to pureed strawberries and mix well. Stir in sliced strawberries. Spoon on top of chilled cream mixture. Top with desired amount of whipped cream and garnish with fresh strawberries.