Strawberry Icebox Pie
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Ingredients
Pie Crust
- 2 cups all-purpose flour
- 1 cup butter, cold and cubed
- 1 tsp salt
- 3-4 Tbsp ice water
Pie Filling
- 2 pounds fresh strawberries
- 1 cup sugar
- 3 Tbsp corn starch
- 1/2 cup water
Whipped Cream
- 1 cup heavy whipping cream
- 2 Tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Mix flour, salt, and cubed butter into a food processor. Pulse until the butter is pea-sized. Add 3 Tbsp of water. Continue pulsing until the dough comes together. You may need another Tbsp of water.
- Turn the dough out onto a floured surface. Divide into two balls. Roll out one ball of dough into a large circle, big enough to cover your pie plate. Place crust into pie plate. The other ball dough can be refrigerated or frozen for later use.
- Line the pie crust with parchment paper, and add uncooked beans or rice as weights. Bake at 375ºF for 15 minutes. Remove parchment paper and weights. Cook for 15 more minutes. Let cool.
- Cut strawberries into slices or quarters, discarding the stems. Place half in a saucepan. Reserve the other half.
- Add the sugar to the strawberries in a saucepan. Heat over medium heat, stirring often until a juice develops. In a small bowl, stir the cornstarch into the water with a whisk, and pour into the strawberry and sugar mixture. Keep stirring until the mixture thickens.
- Arrange the reserved strawberries into the baked pie crust, then pour the thickened strawberry mixture over top of them. Chill in the refrigerator for at least 3 hours.
- Pour heavy whipping cream into a stand mixer with a whisk attachment. Beat on a medium speed for a few minutes until it begins to thicken. Add the sugar and vanilla extract then keep mixing until it reaches medium peaks. Do not over beat. Top pie with whipped cream or place in bowl to use on individual slices of pie.
Servings: 1 9-inch pie