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Creamy Strawberries and Cream Pie Recipe Easy Homemade Flaky Crust

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A simple yet indulgent pie featuring a flaky golden crust, silky cream filling, and fresh strawberries. Perfect for any occasion, this pie combines classic flavors with effortless preparation.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 1 cup (225 grams) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (for crust)
  • ½ teaspoon salt
  • 6–8 tablespoons ice-cold water
  • 1 ½ cups (360 ml) heavy cream, chilled
  • 8 ounces (225 grams) cream cheese, softened
  • ¾ cup (90 grams) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 4 cups (about 600 grams) fresh strawberries, hulled and sliced
  • 2–3 tablespoons granulated sugar (optional, for strawberries)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together 2 ½ cups flour, 1 tablespoon sugar, and ½ teaspoon salt. Add the cold, cubed butter and use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs with some pea-sized bits.
  2. Add Ice Water: Sprinkle 6 tablespoons of ice-cold water over the flour mixture, mixing gently with a fork after each addition. Add more water, up to 8 tablespoons, just until dough holds together when pressed. Avoid overworking.
  3. Chill the Dough: Form dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll Out the Dough: On a lightly floured surface, roll out one disc to fit a 9-inch pie dish (about 12 inches diameter). Transfer to dish, press gently into edges without stretching, trim excess leaving ½-inch overhang.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden and set. Let cool completely.
  6. Prepare the Cream Filling: Beat softened cream cheese until smooth. In a separate chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold whipped cream gently into cream cheese mixture until silky.
  7. Prep the Strawberries: Toss sliced strawberries with granulated sugar and lemon juice. Let sit 10 minutes to macerate.
  8. Assemble the Pie: Spread cream filling evenly into cooled crust. Arrange macerated strawberries on top, spooning some syrupy juice over filling.
  9. Chill and Set: Refrigerate pie for at least 2 hours before serving.

Notes

Keep butter and water cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Blind bake crust fully to prevent sogginess. Whip cream to soft peaks to maintain filling structure. Macerate strawberries to enhance sweetness and juiciness. Dough can be prepared up to two days ahead and refrigerated. For dairy-free or vegan options, substitute heavy cream with coconut cream and use dairy-free cream cheese and butter alternatives.

Nutrition

Keywords: strawberries and cream pie, flaky pie crust, creamy pie filling, homemade pie, easy dessert, fresh strawberries, summer dessert

Find it online: https://emacrave.com/creamy-strawberries-and-cream-pie-recipe-easy-homemade-flaky-crust/