If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way
box Pillsbury refrigerated pie crust, softened as directed on box
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb)
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired
2 Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
3 Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
4 In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
5 Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.
You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.
Ingredients
Crust 1box Pillsbury refrigerated pie crust, softened as directed on box
Filling
3/4 cup sugar1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb)
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired
Steps
1 Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.2 Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
3 Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
4 In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
5 Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.
Expert Tips
Be sure to soften cream cheese to room temperature; if cold, filling will be hard to spread.You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.
