Luscious Strawberry Pie Recipe

Luscious Strawberry Pie


For the Crust

5oz shortbread cookies

2 T granulated sugar

2 T cold unsalted butter


For the Strawberry Filling

2lbs Strawberries

3/4 c granulated sugar

1/3 c lemon juice

1 envelope unflavored gelatin (approx 2 1/2 tsp)


For the Marscapone Filling

4oz room temperature marscapone cheese (can substitute cream cheese)

1/4 c whipping cream

1/4 c sour cream

1 tsp lemon zest

1 tsp lemon juice

1/2 tsp vanilla extract

1/4 c powdered sugar

How to make Luscious Strawberry Pie

This is a hybrid recipe from one of my favorite food blogs and a recipe from Gourmet Magazine.  It's a little labor intensive but well worth the effort.  There is no better way to celebrate strawberry season (well, except for eating perfectly sweet strawberries on their own!).

1. Make the Crust

  • Preheat oven to 350 degrees Fahrenheit
  • Pulse shortbread cookies into a fine crumb in food processor
  • Add sugar and cubed up cold butter and pulse until combined
  • Press cookie mixture into a 9" pie pan
  • Bake for 15min until crust is golden brown
  • Cool crust before assembling pie


2. Make strawberry filling

  • Wash and hull strawberries
  • Slice enough of the strawberries to reach around the entire circumference of the pie pan and reserve
  • Dice the remainder of the strawberries
  • Add sugar, lemon juice to the diced strawberries, let this mixture sit for 30min, stirring occasionally
  • Strain the strawberry mixture and reserve juice
  • Add enough water to the strawberry juice to make a total of 2 cups of liquid
  • Place the strawberry juice into a saucepan and sprinkle with gelatin.  Let sit 1min.
  • Stir in the gelatin and place saucepan over med/low heat.  Bring to a very low simmer.
  • Once the sauce is simmering, add diced strawberries and remove from heat.
  • Reserve 3 T of the juice in a small bowl.
  • Return the mixture to a mixing bowl and place this in the freezer.  Stir every 10 min or so until the mixture starts to thicken/set.


3. Make the Marscapone Filling

  • Whip the cream to soft peaks
  • Mix the marscapone with the lemon juice, powdered sugar, lemon zest, vanilla extract, sour cream.
  • Fold in the whipped cream


4. Assemble the Pie

  • Spread the marscapone mixture into the bottom of the crust
  • Add the diced strawberry mixture
  • Arrange the sliced strawberries around the edge of the pie
  • Brush the sliced strawberries with the reserved gelatin mixture (if this has solidified, you may need to re-warm it a little).
  • Chill for at least 4 hours or until pie is set


For other variations:

  • you can omit the marscapone filling and have a pure strawberry pie
  • you can subsitute a real pie crust for the shortbread crust
  • you can just use sliced strawberries on top of the marscapone mixture
  • you can use a ready made graham cracker or shortbread crust

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