Mile-High Strawberry Pie

Mile-High Strawberry Pie

As a grand finale to a delicious summer meal, dazzle everyone at the party with this fresh fruit dessert in a star-spangled crust. Layers of sweet blueberries and fluffy cream cheese filling hide under a spectacular mountain of glazed strawberries. 

Makes 10 servings

CRUST

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1/3 cup shortening
  • 3 to 4 tablespoons ice water
  • 2 teaspoons heavy cream
  • 2 teaspoons coarse sugar

BLUEBERRY FILLING

  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 cup water
  • 3 cups blueberries

CREAM CHEESE FILLING

  • 1 (8-ounce) package cream cheese, softened
  • 2/3 cup powdered sugar
  • 3½ cups frozen whipped topping, thawed

GLAZED STRAWBERRIES

  • ¾ cup granulated sugar
  • 1½ tablespoons cornstarch
  • ½ cup water
  • 3 pounds strawberries, hulled

Preheat oven to 375°F. For crust, in a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of ice water over part of the flour mixture; gently toss with a fork. Push the moistened flour mixture to side of bowl. Repeat moistening the flour mixture, using 1 tablespoon ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Remove about 1/3 of the dough and set aside; cover with plastic wrap or an inverted bowl to prevent drying out.

On a lightly floured surface, roll remaining portion of dough from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with rim of plate. Prick pastry with a fork.

To make decorative star edging, on a lightly floured surface roll reserved portion of dough ¼ inch thick. Using a floured 1½-inch star cutter, cut out shapes. Lightly brush edge of pastry with water; place stars in a single layer on edge. Brush top of stars with cream and sprinkle with coarse sugar. Bake for 10 to 12 minutes or until golden. Cool on a wire rack.

For blueberry filling, in a medium saucepan combine sugar and cornstarch. Stir in water and blueberries. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Remove from heat and cool to room temperature.

For cream cheese filling, in a large mixing bowl beat cream cheese and powdered sugar on medium to high speed until combined. Beat in whipped topping until smooth. Set aside.

For glazed strawberries, in a small saucepan combine sugar and cornstarch. Add water. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Place strawberries in a large bowl. Pour glaze over berries and toss to coat.

To assemble pie, spread blueberry filling in bottom of pastry shell. Top with cream cheese filling, spreading evenly. Arrange strawberries on top. Chill for 2 to 3 hours before serving.