Strawberry Pie

This Strawberry Pie recipe is courtesy of my great-Aunt Kristina, my grandmother’s sister. I had made it once before, and it left a lasting impression on me. However, I never really had the opportunity to make it again. When I was brainstorming content for the summer, I remembered this pie and decided to revisit it. I am delighted that I did because despite some challenges during the preparation, the pie turned out wonderfully.

The Crust 

The crust of this pie presented some difficulties for me. It was quite dry, and when I treated it like my favorite pie dough recipe, it fell apart. Usually, my dough is shaggy, and after resting in the fridge, it comes together and becomes more pliable for rolling. However, this time, I had to roll it out several times as it struggled to come together. I recommend kneading it until it forms a cohesive ball of dough, eliminating the shaggy texture. This will make the process easier for you. While it ended up being delicious I find my go-to pie dough and tart dough recipes to be easier to work with. 

The glaze 

The glaze posed some challenges as well. The amount of cornstarch used is relatively high, resulting in a thick consistency once cooked. It is crucial to allow the glaze enough time to set in the fridge. I only gave it 2 hours, which was not sufficient. I recommend letting it set for at least 4 hours!

Hof’s Hut

As I made this pie, I felt transported back in time to my childhood in Southern California. Although I don’t recall my grandmother making this pie, it strongly resembles the strawberry pies served at Hof’s Hut. Hof’s Hut was a local chain of restaurants that had been a part of the community for over 50 years. These restaurants embodied the essence of Americana and Southern California culture. I loved going there, as there were several locations in our area, and we frequented them throughout my childhood. They offered the usual fare of burgers, turkey dinners, and milkshakes, but their true claim to fame was their array of pies. They had an entire counter filled with every imaginable pie flavor. One of their most renowned and beloved options was the fresh strawberry pie. It consisted of a baked pie shell filled with fresh strawberries and topped with a thick, electric red glaze. While the food was always good, it wasn’t exceptional. As a child, I adored it, but as an adult, I appreciate it more for the nostalgia it brings. Today, the pie I made was so similar that it instantly transported me back home.

I love this Strawberry Pie for those reasons, and it goes without saying that it was absolutely delicious. You can trust that I would never share anything with you that I didn’t find to be the most delightful treat.

Print Recipe

Strawberry Pie

This pie is light and fresh. It allows the strawberries to sing and isn’t cloying as some other strawberry pies can be. This is the perfect summer dessert.

Ingredients

Crust:

• 120 g flour 1 cup
• 13 g sugar 1 tablespoon
• 85 g butter 6 tablespoons
• 15 g ice-cold water 1 tablespoon
• 1 egg yolk

Cream Cheese Filling:

• 85 g cream cheese 3 oz
• 45 g sour cream 3 tablsespoons

Strawberry Topping:

• 500 g frozen strawberries
• 150 g sugar 3/4 cup
• 20 g cornstarch 3 tablespoon
• 1-2 baskets fresh strawberries
• Juice of half a lemon

Instructions

• In a bowl, combine 120g flour, 13g sugar, and 85g cold butter. Mix together until the butter resembles flakes the size of peas. This will give the crust its flaky texture.
• Pour in 15g water and one egg yolk, then mix until the dough comes together. It will be shaggy and slightly dry, which is what we want.
• Transfer the dough onto a piece of plastic wrap and shape it into a square. Wrap tightly and refrigerate for at least an hour, preferably overnight.
• Meanwhile, prepare a double boiler by simmering a pot of water on the stove. Cover a bowl filled with 500g frozen strawberries with plastic wrap and place it on top of the pot, ensuring it is well sealed. Let it simmer for about 2 hours.
• Strain out the solids and reserve the strawberry juice. Add water as needed to make 240ml (1 cup) of liquid. Set aside.
• Take the pie dough out of the fridge and let it sit at room temperature for 10 to 15 minutes if it’s too cold. Roll out the dough and place it over a tart form. Press it into the corners and trim off any excess dough. Prick the bottom with a fork.
• Line the crust with foil and baking beans, then bake at 190°C (375°F) for 20 minutes. Remove the foil and beans, brush the crust with beaten egg, and bake for another 15 to 20 minutes or until golden brown. Allow the crust to cool.
• While the crust is cooling, beat the cream cheese until smooth, then add the sour cream and mix well.
• Spread the cream cheese mixture evenly over the bottom of the cooled tart shell.
• Fill the tart with fresh strawberries, cutting them into halves or quarters as desired.
• In a small pot, combine the reserved strawberry liquid, cornstarch (20g), and 150g sugar. Whisk continuously as you bring the mixture to a boil. Let it boil for one minute, ensuring the cornstarch is cooked out. Taste the mixture, and if the cornstarch is cooked, whisk in the juice of half a lemon.
• Immediately pour the glaze over the tart and return it to the refrigerator. Let it sit for at least 4 hours or overnight to allow the glaze to set properly.
• Serve the strawberry pie chilled and enjoy!

Notes

For the glaze to set properly, it is recommended to refrigerate the tart for at least 4 hours. If refrigerated for a shorter time, the glaze may be runny.