Strawberry Shortcake Pie
Adapted from the Recipe found in “Beyond Parsley
Beautiful Food Presented by the Junior League of Kansas City, Mo”
1984
Crust
1 cup biscuit mix
1/ 4 cup butter, room temp
3 tbsp. boiling water
Filling
1 3-oz. pkg. cream cheese, Room temp.
1 tbsp half and half
1 tsp lemon juice
4 cups whole strawberries
Glaze
1/2 cup water
1 cup sugar
2-1/2 tbsp. cornstarch
2 cups strawberries, crushed
1 tbsp butter
Additional ingredients
1 cup heavy cream, whipped
(I also add 1 tsp. of vanilla and 2 tbsp. of powdered sugar to my whipped cream)
In a small bowl, stir crust ingredients together until dough forms a soft ball. Press evenly into a 9-inch pie plate. Prick surface with fork. Bake 10-12 minutes at 450 degrees or until golden. Remove from oven and cool.
To make glaze, cook water, sugar and cornstarch in a saucepan until dissolved. Add crushed berries. Bring mixture to a boil and cook 3-5 minutes. Add Butter. Press through a strainer. Set aside
Prepare filling by mixing cream cheese with half and half and lemon juice. Spread over top of baked shell. Mound 4 cups strawberries over cheese layer. Spoon warm glaze over making sure all berries are covered. chill.
Finally, decorate or cover chilled pie with fresh whipped cream and serve.
8-10 servings
