1 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) butter, softened or at room temperature
4 ounces cream cheese, softened or at room temperature
1/4 cup powdered sugar
1 extra-large egg
1 teaspoons pure vanilla extract

Food processor instructions: Place the butter and cream cheese in the bowl of the food processor and process until light yellow and creamy. While the motor is still running, gradually add the powdered sugar. Next add the egg, then blend in the vanilla. Add the flour, salt, and nutmeg and pulse until it’s blended with the creamy mixture. (Do not over-process.)

Turn the pastry onto a lightly floured board and shape into a round, flattened circle, then wrap it in plastic wrap and refrigerate for at least 30 minutes.

Creamy layer:

4 ounces of cream cheese, softened or at room temperature
1 tablespoon butter, softened or at room temperature
1/8 cup powdered sugar

Blend all three ingredients (the cream cheese, butter, and powdered sugar) together until creamy. Set aside.

Strawberry filling:

1 quart strawberries
1 cup water
1 cup granulated sugar
4 tablespoons cornstarch
optional: 1 teaspoon lemon juice, lemon zest, or orange zest
optional: 2 or 3 drops of natural red food coloring

Clean the strawberries and remove the hulls. Leave 1 1/2 pints of the strawberries whole. In a separate bowl, crush the remaining 1/2 pint of strawberries or cut them into fine pieces.

To make the glaze, put the water, sugar, and cornstarch in a heavy saucepan. Over a medium-high heat, bring the mixture to a boil, stirring constantly. (I use a whisk.) Boil for 3 minutes.

Remove pan from the heat and stir in the 1/2 pint of crushed strawberries. If using one of the optional ingredients, also add it at this time. Set aside and allow to cool slightly.

While the glaze cools, preheat oven to 375°F.

Remove the pastry dough from the refrigerator. In an ideal world, you’ll turn it out on a lightly floured, marble surface. Otherwise, if you -- like I -- are still dreaming about getting your ideal kitchen, turn the pastry dough out onto a floured surface. It’s important that you don’t over-handle this dough, as it will get sticky if you do. Roll the dough circle to the size necessary to line your pie pan.

Bake pie crust for 8 to 10 minutes, until lightly browned. Allow the crust to cool to room temperature.

Assembling the pie:

Spread the cream cheese mixture across the bottom of the piecrust.

Toss the whole strawberries in the glaze. Spoon strawberries into piecrust atop the creamy layer.

Once everybody has had a chance to “oooh” and “aaah” about how pretty the pie looks, cut it into 6 to 8 slices.

Serve and enjoy!

_If you prefer an even richer pie, double the recipe for the cream cheese mixture. (In the name of efficiency, I use half of an 8-ounce package for the crust and the other half for the creamy mixture layer.) 

_This pie is best served at room temperature, as soon as possible after assembling because refrigerating the pie causes the glaze to become cloudy. (Of course, you will need to refrigerate any leftover pie. It still tastes as great; it just isn’t as pretty once it’s been refrigerated. Therefore, if you must make the pie the day ahead, consider topping it with a layer of whipped cream before serving and nobody will notice the cloudy glaze. Because it’s rich already, and because the glazed strawberries are so beautiful, I prefer the pie without whipped cream.) 

_Sprinkle cinnamon and vanilla sugar over the leftover dough pieces and bake them in another pan while you bake the crust. (Be sure to check on the pieces in 3 or 4 minutes because they won’t take as long to bake them.)

Recipe and recipe tips copyright © 2002 Pamela Rice Hahn