Classic Strawberry Cream Pie
1 9-inch pie crust (I use the ‘Foolproof Pie Dough’ from Cooks’ Illustrated)
1 recipe cream filling (below)
3 cups fresh strawberries
½ cup water
¼ cup sugar
2 teaspoons cornstarch
Pre-bake pie crust using pie weights or dried beans. Let cool. Fill with chilled Cream Filling. Quarter two and a half cups of the strawberries, place in large bowl. Crush remaining half cup berries (I used a potato masher); add water; cook 2 minutes. Mix sugar and cornstarch: gradually stir into berry sauce. Cook over low heat, and stir until thick. Cool slightly; pour over bowl of quartered strawberries, mix well. Arrange over cream filling. Keep refrigerated until served.
Cream Filling
½ cup sugar
3 tablespoons cornstarch
3 tablespoons enriched flour
½ teaspoon salt
2 cups heavy cream
1 slightly beaten egg
½ cup sour cream
Mix first 4 ingredients. Gradually stir in cream. Stirring constantly, bring to a boil; reduce heat and stir until thick. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in sour cream. (I’d let this cool for a few hours, at least, maybe even overnight before piling the strawberries on top. That gives it more of a cheesecake-y texture that is really amazing)
