This is Karl’s all time favorite dessert, made famous by his mom Christine. I make it slightly different by omitting the cream cheese layer and using apricot instead. This is a great pie for berry season!
Pie Crust: Start with the basic single pie crust. Cut together the flour and butter.
| 1/3 cup | cold butter |
| 1 cup | flour |
Once the butter is in small bits, it’s time to slowly add the water. Just add it slowly and avoid adding too much.
| 2 –3 Tablespoons | cold water |
Once it is mixed, push it together in the shape of a disk, and refrigerate for 30 minutes to let the butter re-chill.
Once chilled, flour the countertop and rolling pin. Roll the dough out as consistently as you can. I use the pie dish as a guide to how big to roll the dough out to.
Fold it in half to transport it over the the pie dish. Crimp the edges (if you’re in the mood), and generously stab the dough to reduce air pockets when it bakes.
Bake for 8 – 10 minutes at 425.
Filling: The filling is whole strawberries covered in raspberry sauce. It’s a great combination. Start by washing the raspberries.
| 3 pints | raspberries |
Put them in the blender and blend until smooth. Sometimes they need a head start by mashing them down with a fork.
Once they’re smooth, strain out (most) of the seeds. Some always slip through, but that’s ok. This just makes it so you’re not crunching on seeds instead of enjoying the yummy flavors of the pie.
Now we’re ready to mix all the ingredients of the filling. Over medium heat combine (stirring CONSTANTLY):
| 1 cup | strained raspberry puree |
| 1 cup | sugar |
| 1/2 cup | water |
| 3 Tablespoons | corn starch |
Once it comes to a boil, turn the heat off and keep stirring until smooth. Let the mixture cool.
Putting it all together: Once the raspberry filling and the pie crust are cool, it’s time to put it all together. To help keep the crust from getting soggy we add a layer of glaze (this can also be substituted with cream cheese). Mix apricot preserve with water and coat the pie crust.
| 2 Tablespoons | apricot preserve |
| 2 Tablespoons | hot water |
Add the strawberries to the pie crust. Wash, trim, and put them flat side down in the pie.
| about 25 | strawberries |
Finally poor the raspberry filling mixture over the tops of the strawberries! Let chill for a few hours and enjoy with some fresh whipped cream.
