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Gold Medal® Fresh Strawberry Pie
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Prep Time:
40 minutes
Total Time:
4 hours 35 minutes
Homemade bakery-worthy treats made with love.
Ingredients:
  • Red food color, if desired
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 1 1/2 quarts (6 cups) strawberries, hulled
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 package (3 oz) cream cheese, softened
  • 1 teaspoon grated lemon peel
Instructions:
  • Combine flour and salt in a medium bowl. Use a pastry blender or 2 knives to cut in shortening until the mixture resembles small peas. Add cold water gradually, mixing with a fork until the dough is moistened and just comes together, adding more water if needed.
  • Form the pastry into a smooth ball and gently flatten it into a round shape on a lightly floured surface. Wrap it in plastic wrap and refrigerate for about 45 minutes until the dough is firm yet pliable. Chilling the dough helps the shortening to slightly firm up, resulting in a flakier pastry when baked. If refrigerated for longer, allow the pastry to soften slightly before rolling it out.
  • Preheat the oven to 475°F. Roll out the pastry with a floured rolling pin into a round shape 2 inches larger than the upside-down 9-inch glass pie plate. Gently place the pastry in the pie plate, pressing it firmly against the bottom and sides. Trim the overhanging edges of the pastry to 1 inch from the rim of the plate. Fold and tuck the excess pastry under, making it even with the plate edges, and create a decorative pattern around the edges if desired. Use a fork to prick the pastry thoroughly on the bottom and sides. Bake for 8 to 10 minutes or until lightly browned. Allow it to cool on a cooling rack.
  • Mash enough strawberries in a small bowl to measure 1 cup. In a 2-quart saucepan, combine sugar and cornstarch. Slowly whisk in 1/2 cup water and the mashed strawberries. If a deeper red color is desired, add 1 or 2 drops of food coloring. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Allow it to boil for 1 minute while continuing to stir. Then, let it cool.
  • Mix cream cheese and lemon peel until velvety in a bowl. Evenly spread the mixture in the pie crust. Place the remaining strawberries on top. Pour the cooked strawberry mixture over the pie. Chill until firm, approximately 3 hours. Keep stored in the refrigerator.

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