Mile-High Strawberry Pie

This Mile-High Strawberry Pie features a flaky, golden crust topped with a star-edged design, a layer of sweet blueberry filling, a smooth cream cheese and whipped topping layer, and luscious glazed strawberries. A visually stunning, multi-layered dessert ideal for celebrations or special occasions.

Recipe Information

Total Time:

Yield:

10 servings

Ingredients

Crust

1 cup all-purpose flour

¼ teaspoon salt

⅓ cup shortening

3 to 4 tablespoons ice water

2 teaspoons heavy cream

2 teaspoons coarse sugar

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Blueberry Filling

½ cup granulated sugar

¼ cup cornstarch

1 cup water

3 cups blueberries

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Cream Cheese Filling

1 (8-ounce) package cream cheese, softened

⅔ cup powdered sugar

3½ cups frozen whipped topping, thawed

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Glazed Strawberries

¾ cup granulated sugar

1½ tablespoons cornstarch

½ cup water

3 pounds strawberries, hulled

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Directions

Preheat oven to 375°F.
For crust, in a medium bowl, combine 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 one-third of dough; set aside and cover with plastic wrap to prevent drying.
On a lightly floured surface, roll remaining dough portion 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, easing pastry into pie plate without stretching it. Trim pastry even with plate rim. Prick pastry with a fork.
To make decorative star edging, on a lightly floured surface, roll reserved dough portion to ¼ inch thick. Using a floured 1½-inch star cutter, cut out shapes. Lightly brush edge of pastry in pie plate with water; place stars in a single layer around edge. Brush tops 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 saucepan, combine granulated sugar and cornstarch. Stir in water and blueberries. Cook and stir over medium heat until thickened and bubbly; cook and stir 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 until combined. Beat in whipped topping until smooth. Set aside.
For glazed strawberries, in a small saucepan, combine granulated sugar and cornstarch. Add water. Cook and stir over medium heat until glaze is thickened and bubbly; cook and stir 1 minute more. Place strawberries in a large bowl. Add glaze; toss to coat.
To assemble pie, spread blueberry filling in bottom of pastry shell. Top with cream cheese filling, spreading evenly. Arrange glazed strawberries on top. Chill for 2 to 3 hours before serving.