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Who doesn’t like a Fresh Strawberry Pie with Mascarpone Filling, topped with Cream? I haven’t made this in probably 20 years. Whatever it’s been, it’s been a while, ever since I started getting “fancy and complicated” with my baking. This is a tried-and-true classic! Posting for those who have donated to my St. Jude Baking Challenge Fundraiser as a thank you. Meanwhile, my husband and I will just have to suffer through eating it. ENJOY!
Fresh Strawberry Pie with Mascarpone Cream Cheese Filling, topped with Cream
1 hour, 5 minutes
If making everything from scratch –
- Stand mixer and bowl, with a paddle attachment
- Food processor with standard puree blade (or blender like Nutri-Bullet or similar)
- hand mixer with standard beaters
- large, medium, and small mixing bowls
- 9-inch pie pan
- Spatula or offset spatula, whisk, fork
- parchment paper or foil
- pie weights/dry beans/dry rice
- Pâte Brisée (Crust):
- 1 ¾ cup (245 g) all-purpose flour, plus extra for rolling
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup (2 sticks/225 g) cold, unsalted butter, cut into ½ inch cubes/pieces (must be cold)
- 2 large cold egg yolks (about 40 g)
- 3 tbsp (45 g) whole milk, cold
- OR 1 store-bought flakey crust [blind-baked]
- 1 cup ripe strawberries (frozen is OK for this if defrosted before pureeing)
- ¾ cup (150 g) granulated sugar
- 3 Tablespoons cornstarch
- ½ cup of water
- Mascarpone Cream Cheese Filling:
- 4oz (114 g) room temperature Mascarpone cheese
- 4 oz (114 g) room temperature cream cheese
- ½ cup (50 g) powdered sugar
- Squeeze of lemon juice (optional)
- Fresh fruit filling, and cream topping:
- 8 cups fresh strawberries washed and hulled
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- ½ teaspoon vanilla
- If making Pâte Brisée from scratch, this can be made up to a week before you need it (refrigerate or freeze).
- In a standing mixer fitted with the paddle attachment, mist the flour, sugar, and salt on low speed until just combined, 3- 5 seconds.
- Stop the mixer and add the butter pieces evenly over the flour. On the lowest setting, pulse the mixer for 3 – 5 seconds until the butter is coated in flour and doesn’t splatter. Then, turn the mixer on low and leave it running until the dough is about halfway combined, about 30 – 45 seconds. The flour will coat the butter, and there will be small chunks of butter visible. When you grab a handful, it should clump together. Try not to overmix at this stage.
- In a small bowl separately, whisk together the egg yolks and milk.
- Add the egg mixture to the flour/butter mixture and mix on low until the dough just barely comes together and looks shaggy, about 30 – 45 seconds. (try not to over mix)
- Dump the dough out onto a clean work surface/countertop. (I use a silicone mat)
- Gather all the dough scraps/clumps into one pile. The dough/butter needs to be cold! If it’s room temperature, put it into the refrigerator for 10 – 15 minutes until the butter chunks are firm.
- Using your palm, start at one side of the pile and smear the dough little by little, until you’ve smooshed all of it, which smooshes the butter into the flour. Gather it back together, and do not overwork. (this fancy technique is called Fraisage) When finished, you should have no more loose flour, though the dough might still look a little shaggy. This is ok.
- Lay a big enough piece of plastic wrap on your counter. Place the dough onto the middle of the plastic wrap and push the dough down slightly to form a flattened disc about 6 – 8 inches in diameter. Wrap completely, and make sure no air can get in.
- Chill the dough overnight, or for at least 4 hours.
- When ready, remove from the plastic wrap, cut in half, and roll to 1/8-inch thickness for your 9-inch pie pan. (store or use the other half for another pie or lattice top).
- Pre-heat your oven to 350°F
- Push the rolled dough into the pie pan gently and flute or crimp the edges. Using a fork, dock, or prick the bottom and sides of the dough.
- Cover entirely (with excess hanging over the edges) with parchment paper or foil (I crumple mine so it’s easier to manipulate into the shape) and then fill with pie weights/dried beans/rice.
- Blind bake in a preheated oven for 25 minutes.
- Remove from the oven, and carefully lift out the parchment paper/pie weights/beans/rice.
- Put back into the oven and continue cooking until the center of the bottom of the pie is cooked through, 5 – 10 more minutes. Cover the edges with tin foil if necessary to avoid burning the edges.
- OR…use store-bought frozen or ready-to-use dough, roll out, and blind bake according to directions on its packaging.
- Remove from oven and cool completely for about 1 hour, before filling.
- For the GLAZE
- Puree 1 cup of the strawberries in a food processor or blender until smooth (or mash ripe strawberries thoroughly with a fork until liquified).
- In a medium saucepan, whisk together the sugar and cornstarch, then add the water and strawberry puree.
- Bring to a boil over medium heat, stirring constantly.
- Cook for 3 more minutes, until the strawberry mixture turns thick and translucent.
- Set aside and let cool to room temperature.
- For the Mascarpone Cream Cheese Filling:
- In a large bowl, add the room temperature Mascarpone, cream cheese, powdered sugar, and a splash of lemon juice if using.
- Using a hand mixer, blend on medium until smooth.
- Set aside.
- For the FRUIT FILLING, and final assembly:
- Cut any larger strawberries in half or fourths and place them in a large bowl.
- Add the cooled glaze to the fresh strawberries and gently fold with a spatula until the berries are evenly coated.
- Fill the cooled pie crust with an even layer of the Mascarpone cream cheese. Spread with a spatula or offset spatula. I like a lot of Mascarpone, so I use the entire mixture, but if you don’t like it as much, use only as much as you’d like.
- On top of the Mascarpone filling, pour or stack the coated fresh strawberries, placing the larger ones upright if you can, turning any cut sides to face down. If you want a “prettier” pie, you can arrange the strawberries in the pie shell first, then spoon the glaze over the top.
- Chill for at least 2 hours until set.
- Prepare the whipped cream by beating the cream, powdered sugar, and vanilla with an electric hand mixer until smooth, thick, and nearly doubled in volume, forming soft peaks.
- Serve the pie with the fresh whipped cream within 5 hours after chilling for the best results.
- I piped the whipped cream, but you can just pile it on if preferred.
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