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Mrs. Cook's Strawberry Pie

Time 1 hour 10 minutes
Yields Serves 6
Mrs. Cook’s Strawberry Pie
(Los Angeles Times)

Pie shell

1

Combine the butter, shortening, flour and salt in a food processor and pulse until the mixture forms pea-sized crumbs. Be careful not to overmix.

2

Add 1 tablespoon of ice water with the processor running. Continue adding water, a few drops at a time, with the processor on until the dough begins to form a mass. You may not use all the water. Wrap the dough in plastic and chill it about 30 minutes.

3

Roll out the dough 1/4 inch thick on a lightly floured surface. Line a 9-inch pie plate with the dough and decoratively flute the edges. Chill it about 15 minutes.

4

Heat the oven to 350 degrees.

5

Line the bottom of the pie shell with foil, then fill the pie with weights, dried beans or rice. Bake the crust until it is light golden brown, about 25 minutes. Cool it on a rack. Remove the weights and foil.

Strawberry filling

1

Mix together the sugar and cornstarch; set aside.

2

Mash half of the berries and bring them to a boil in a saucepan over medium heat. Stir in the sugar mixture. Cook, stirring often, until the sauce is thick and bubbly, about 5 minutes. Rub the sauce through a sieve and reserve.

3

Spread the cream cheese over the bottom and half way up the sides of the pie shell. Place the remaining strawberries on the cheese-coated pie shell, large end down and tips up. Pour the sauce evenly over the berries.

4

Chill the pie in the refrigerator until set, at least 6 hours, preferably overnight. Top with whipped cream before serving.


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