Strawberry And Crème Pie Recipe

This homemade Strawberry And Crème Pie Recipe mimics the beloved fast-food dessert with a flaky hand-pie crust filled with two distinct layers: a tangy sweetened cream cheese and a vibrant strawberry puree. Baked until golden and bubbling, these portable pockets offer a delightful contrast of warm, crisp pastry and cool, creamy fruit filling in every bite.

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Strawberry And Crème Pie Ingredients

The Pastry Shell:

• 15 oz Refrigerated Pie Crust: (2 rounds). Pre-made dough is the secret to getting these done in under 30 minutes with perfect flakiness.
• 1 Egg: Beaten, for the egg wash that gives the pies their golden sheen.
• Granulated Sugar: For sprinkling on top to create a crunchy crust.

The Strawberry Filling:

• 2 cups Chopped Strawberries: Fresh berries work best for flavor vibrancy.
• 1/2 tbsp Sugar: To macerate the fruit.

The Crème Filling:

• 8 oz Low-fat Cream Cheese: Softened. Low-fat offers a lighter tang, but full-fat works too.
• 1 Large Egg: To bind the cheesecake layer so it doesn’t melt out.
• 3 tbsp Granulated Sugar: Sweetens the cheese.
• 1 tsp Vanilla Extract: For aroma.

How To Make Strawberry And Crème Pie

1. Prep: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Blend the Berry Sauce: Toss the chopped strawberries with 1/2 tablespoon of sugar. Place them in a blender or food processor and puree until smooth. Set aside.
3. Whip the Cream Cheese: In a medium bowl, beat the softened cream cheese, 1 egg, 3 tablespoons sugar, and vanilla extract until fluffy and combined. A few small lumps are acceptable; they will melt in the oven.
4. Cut the Dough: Unroll the pie crusts. Cut them into 12 equal rectangles (you may need to re-roll scraps to get straight edges). Cut three small slits into 6 of the rectangles—these will be the vented tops.
5. Layer and Fill: Lay the 6 solid rectangles on the baking sheet. Spoon a dollop of the cream cheese mixture onto the center of each. Top with a spoonful of the strawberry puree. Caution: Do not overfill, or they will leak everywhere. Leave a clear border around the edges.
6. Seal: Place the vented dough rectangles on top. Use a fork to crimp the edges firmly all the way around, sealing the fillings inside.
7. Bake: Brush the tops generously with the beaten egg wash and sprinkle with extra sugar. Bake for 10–12 minutes until the pastry is puffed and deep golden brown.
8. Serve: Let them cool for at least 10 minutes (the filling is molten hot). Serve warm or at room temperature.

Recipe Tips

• Strawberry Texture: If your puree is very watery, simmer it in a small saucepan for 5 minutes with a teaspoon of cornstarch to thicken it up before filling. This prevents soggy bottoms.
• Cream Cheese Softening: If your cream cheese is cold, microwave it for 15 seconds. Cold cheese is lumpy cheese.
• Sealing is Key: If the edges aren’t sealed tight, the strawberry juice will boil out. You can dampen the edges with a little water before crimping for extra security.
• Chill Before Baking: If the dough gets warm while you work, pop the tray in the fridge for 10 minutes before baking. Cold dough = flaky crust.

What To Serve With Strawberry And Crème Pie

• Vanilla Ice Cream: A scoop on the side turns this hand pie into a plated dessert.
• Coffee: The bitterness cuts the sweet cream filling.
• Lemonade: Echoes the fruitiness of the berries.
• Whipped Cream: Extra cream never hurts.

How To Store Strawberry And Crème Pie

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in a toaster oven or air fryer at 350°F for 3-5 minutes to re-crisp the crust.
• Freeze: Freeze baked pies for up to 2 months. Thaw and reheat in the oven.

Strawberry And Crème Pie Nutrition Facts

• Calories: 280 kcal
• Fat: 14g
• Carbohydrates: 32g
• Sugar: 16g
• Protein: 4g

Nutrition information is estimated per pie.

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