It’s sort of like strawberry shortcake – but it’s also sort of like strawberry cheesecake – but it’s all in the form of a delicious pie: Sweet Cream Strawberry Pie.

Yum!

Sweet Cream Strawberry Pie

Crust:
8 Tbs. ice cold butter, cubed into 1/2″ squares
1 1/2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
1 pinch salt
2-3 Tbs. ice cold water

Preheat the oven to 375 degrees.
Using your fingers, toss the butter cubes in the flour to coat. Flatten and press to immerse in the flour – handling as little as possible. Stir in the egg and vinegar (and salt) with your fingers and add a little water…a touch at a time…until the texture is just right for flaky dough. Remember, the more you touch it, the tougher it will be. (You can totally do this in a food processor).
Form into a ball and place between two layers of parchment to roll out into a disc.
Carefully lay the pie crust disc into a pie plate, folding under the edges and fluting the sides for a decorative effect.
Line the inside of the crust with parchment or foil and fill with pie beans. Bake for about 30 minutes, until golden brown.
Remove from the oven, allow to cool, and discard (or save) the beans.

Filling:
8 oz. cream cheese, softened to room temperature
3/4 cup heavy whipping cream
1/2 cup powdered sugar
1/2 tsp. vanilla extract

While the pie crust is cooling, whip together all the filling ingredients until silky smooth.

Pour inside the cooled crust.

Topping:
1 lb. fresh strawberries, thinly sliced

Once the pie has completely cooled, decorate the top with the sliced berries.