Skip to Content
Menu

Gold Medal® Fresh Strawberry Pie

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Feb 15, 2013
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Just like what you see in the bakery window, except you made it yourself!

Gold Medal® Fresh Strawberry Pie

  • Prep Time 40 min
  • Total 4 hr 35 min
  • Servings 8
  • Ingredients 11
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Pastry

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 1 1/2 quarts (6 cups) strawberries, hulled
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • Red food color, if desired
  • 1 package (3 oz) cream cheese, softened
  • 1 teaspoon grated lemon peel
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Step 
    2
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Step 
    3
    Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool on cooling rack.
  • Step 
    4
    In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired). Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
  • Step 
    5
    In medium bowl, beat cream cheese and lemon peel until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.

Nutrition

320 Calories
14 g Total Fat
3 g Protein
48 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
125
Total Fat
14 g
Saturated Fat
5 g
Cholesterol
15 mg
Sodium
180 mg
Potassium
210 mg
Total Carbohydrate
48 g
Dietary Fiber
3 g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
52%
52%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved