Strawberry cream pie

Ingredients

Shortcrust Pastry

300 grams (10.6 ounces) flour
1 teaspoon baking powder
100 grams (3.5 ounces) cold butter
100 grams (3.5 ounces) heavy sour cream
1 egg (large)
30 grams (1 ounce) sugar
2 tablespoons (1 fluid ounce) cold water
1 pinch of salt

The Filling

500 grams (17.6 ounces) strawberries
150 grams (5.3 ounces) cream cheese
150 milliliters (5 fluid ounces) whipping cream
100 grams (3.5 ounces) sugar
3 eggs (large)
1 teaspoon vanilla extract
2 tablespoons (0.5 ounces) cornstarch

Equipment

Baking Tin (22-24cm/8.60-9.40 inch)
Ensure you have the right size for even baking. A loose-bottom tin makes it easy to release the pastry without any fuss.
Food Processor
Helpful for achieving that fine crumb texture with the flour and butter. Manual mixing works too, but this saves time.
Parchment Paper & Baking Weights
While you can use peas or beans, special ceramic baking balls give the best results for blind-baking the crust.
Whisk
You'll need this to beat your cream cheese mixture to perfection.
Oven
A reliable oven preheated to 356°F (180°C) is crucial for even baking and perfect texture.

Instructions

Step 1

1. Preheat your oven to 356°F (180°C). It's important to preheat the oven for an even bake.

Step 2

2. Cut the cold butter into small cubes. In a large mixing bowl, sift together the flour, a pinch of salt, and baking powder. Add the butter cubes and use a knife or your hands (or a food processor) to mix until the mixture resembles fine crumbs. Colder butter leads to a flakier pastry.

Step 3

3. Add the heavy sour cream, egg, and sugar to the mixture and knead into a dough. If the dough is too dry, add 1-2 tablespoons of cold water. Form the dough into a ball, wrap it in cling film, and chill in the freezer for 20 minutes.

Step 4

4. Remove the dough from the freezer and roll it out to fit a 22-24 cm (8.60-9.40 inch) baking tin. Prick the base with a fork, line it with parchment paper, and add weights like peas, beans, or ceramic baking balls to prevent it from puffing up. If you don't have weights, you can bake the base without them, but keep an eye on it.

Step 5

5. Bake the pastry base in the oven for about 20 minutes until lightly golden. Then, let it cool completely.

Step 6

6. While the pastry base is cooling, wash and dry the strawberries. If they are large, cut them into smaller pieces.

Step 7

7. In a mixing bowl, blend the cream cheese with sugar. Add the eggs and vanilla extract, and whisk until smooth and well combined. Stir in the cornstarch, then slowly add the whipping cream, mixing until the filling is smooth.

Step 8

8. Arrange the strawberries evenly over the cooled shortcrust base and pour the creamy filling over the top.

Step 9

9. Bake the pie in the preheated oven at 356°F (180°C) for 50-60 minutes until the filling is set. The filling should be slightly jiggly in the center; it will firm up as it cools.

Step 10

10. After baking, let the pie cool to room temperature, then place it in the refrigerator for 1-2 hours to set. Enjoy!

Servings

Picture this: a sunny afternoon, the table adorned with vibrant flowers, and the centerpiece—our delectable strawberry cream cheese pastry. 🌸🍓 **Serve chilled**, allowing the flavors to meld into a creamy and refreshing treat. Top each slice with a dollop of freshly whipped cream or a dusting of powdered sugar for that extra touch of elegance. Mid-morning coffee breaks or high-tea gatherings, **this pastry fits perfectly**. Pair with a cup of robust coffee or a delicate herbal tea, and watch your guests' faces light up with delight. For a fun twist, add a scoop of vanilla ice cream on the side. The chilled, creamy filling melts slightly against the warm ice cream, creating a *heavenly combination* you won't want to miss. 🍨✨

Variations

Gluten-Free Variation: 🌾❌

Replace the regular flour with a gluten-free flour blend (ensure it contains xanthan gum or add 1 tsp yourself). The rest of the steps remain the same, yielding a pastry that's just as scrumptious without the gluten.

Vegan Variation: 🌱💚

For the shortcrust pastry, substitute the butter with a plant-based alternative like cold coconut oil or vegan butter. Use a mix of flaxseed meal and water as an egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg). Swap the cream cheese with a vegan version, and use coconut cream instead of whipping cream. The result is a vegan-friendly masterpiece!

Faq

How do I prevent my pastry base from shrinking?
Chill the dough as recommended, prick it with a fork, and use baking weights to keep it from puffing up during blind-baking.
Can the dough be made in advance and frozen?
Absolutely! Wrap the dough tightly in cling film and freeze it for up to a month. Thaw in the refrigerator before use.
Why is my filling runny?
Ensure that all your ingredients, especially the cream cheese, are at room temperature before mixing. This helps create a stable filling.
What’s the best way to store the leftover pastry?
Store it in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices.
Can I make the filling without corn starch?
Yes, you can substitute corn starch with an equal amount of all-purpose flour or arrowroot powder.
How do I get my pastry to be perfectly golden?
Use an egg wash (a beaten egg mixed with a tablespoon of water) on the edges of the pastry for that beautiful golden finish.