Strawberry Shortcake Pie
Strawberry Shortcake Pie
This strawberry shortcake pie is the ultimate Summer sweet treat! Layers of strawberries, cream, and pound cake make for the most delicious (easy) strawberry pie!This recipe is courtesy of My Sweet Mission.
Servings
8
Ingredients
- 1 cup unbleached or all-purpose flour
- ½ cup butter, very cold and cut in cubes
- ¼ cup confectioners sugar
- 1 cup sugar
- 1 cup water
- 1 quart fresh strawberries, rinsed and sliced
- 3 tablespoon corn starch
- 3 tablespoon strawberry gelatin
- 1 cup heavy whipping cream, very cold
- 3 tablespoon confectioners sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 3500.
- Place the crust ingredients in a food processor and pulse for about 30 seconds, or until the butter is pea-sized or smaller. You can also use a pastry cutter to mix.Press evenly into a 9" pie pan. Bake in a preheated 350 degrees F oven for 20 minutes, or until the crust is very light golden brown. Cool the crust while making the filling.
- Place the sugar, water, corn starch and gelatin in a sauce pan over high heat. Stirring constantly with a whisk bring to a boil. Turn off the heat, but leave the pan on the hot burner, and cook for an additional minute to thicken. Remove from heat and allow the filling to cool slightly on the counter.Rinse and drain the strawberries. Slice and put them in a medium bowl. Combine the slightly cooled gelatin mixture with the fresh strawberries. Put the mixture in the fridge (covered) while making the sweet whipped cream.Pour the cooled filling into the cooled crust.Do not cover at this time but place the pie in the fridge for about 30 minutes to set the filling.Enjoy!
- Place the heavy whipping cream, confectioners sugar and vanilla extract in a mixing bowl. Start the mixer on low with the whip attachment. You can also use a hand mixer. Once the cream becomes a little thickened turn the mixer up to medium and then to high. Beat until the cream is very thick, but not solid.Put the sweet whipped cream into a pastry bag, or spread the top of the pie with the sweet whipped cream. Using the star tip, make large stars or shells all the way around the outside of the pie. Leave about 1½" of the filling showing, then make stars or shells in the middle of the pie.