Page 334 - Pie Squared

FROSTED STRAWBERRY SLAB

PIE

WITH A CREAM CHEESE CRUST

Serves 15 to 18

This sparkly, frosted treat is more Pop-Tart than pie. It’s a glittery,
berry-filled marvel that will delight children and children at heart. The
cream cheese crust is a tender wrap for a tart, bright, fruity filling.
The sweet frosting is essential to balance the tart filling. Strawberries

are notoriously difficult to bake into a pie—so juicy they are hard to
corral. These tips will provide a path to success: Use barely ripe
berries, on the verge of perfect ripeness. If they’re too ripe the filling
will be runny and difficult to manage. Chop the berries into small

pieces. Have all the ingredients assembled and work quickly; as
soon as the sugar hits the strawberries, the juices start to flow, and
sealing the edges of the pie becomes increasingly challenging. Be
sure to freeze the pie hard before baking. And don’t scrimp on the

sprinkles. This pie doesn’t make a good leftover. Go ahead, have
another piece.

Make Ahead: Up to 2 months ahead, assemble and freeze the pie,
well wrapped. Bake it directly from the freezer.

CREAM CHEESE CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour
8 tablespoons (113 g) unsalted butter, cubed and chilled

8 tablespoons (113 g) cream cheese, cubed and refrigerated for 20 minutes

¼ teaspoon kosher salt