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Home » Recipe Type » Tarts & Pies » Fresh Strawberry Pie with a Mascarpone Filling

Fresh Strawberry Pie with a Mascarpone Filling

By: Rosemary Published: May 10, 2019 Updated on: June 27, 2019

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Fresh Strawberry Pie is so fresh and delicious, a fast and easy dessert made with a creamy Mascarpone & Cream filling, then topped with fresh strawberries. The perfect way to welcome Summer.  

Table of Contents

  • Fresh Strawberry Pie
  • How to make a Fresh Strawberry Pie
  • How to Make a Thick Creamy Filling with no Gelatine:
  • How to Clean Fresh Strawberries:
  • How to Blind Bake a Pie:
  • What are the best Pie Doughs to use for a cream filling?
  • Fresh Mascarpone Tart
  • Can the Extra Pie Dough be frozen?
  • More Fresh Berry Recipes you may enjoy!
      • Never Miss a Recipe!
  • Fresh Strawberry Pie with a Mascarpone Filling
    • Ingredients US CustomaryMetric 1x2x3x
      • PIE DOUGH
      • MASCARPONE FILLING
      • TOPPING
    • Instructions 
      • MASCARPONE FILLING
      • TOPPING
    • Notes
    • Nutrition

fresh strawberry pie on a white boardFresh Strawberry Pie

So yes Strawberry season is in full swing here in Italy. And my youngest daughter couldn’t be happier!

I love pastry crusts so I really didn’t have any desire to make a cookie crust for this no bake filling. And I also decided not to add any gelatine to firm up the filling. I did it my way by making a Stabilized Whipped Cream.

This  filling is thick, creamy and not too sweet! Just the way we like it!

strawberry pie how to make, unbaked pie crust, mascarpone cream filling whipped

How to make a Fresh Strawberry Pie

  • Make the pie crust or buy a store bought crust, make sure to roll the dough on the thinner side, and blind bake it.
  • Make the mascarpone filling and be sure to beat until very thick.
  • Fill the cooled crust with the filling (if not serving immediately then refrigerate until serving, you may want to place the pie in the freezer 15-20 minutes before serving).
  • While the pie is in the freezer, Slice the strawberries and toss them with a little sugar.
  • Remove the Strawberry Pie from the freezer, top with the strawberries and serve.

How to Make a Thick Creamy Filling with no Gelatine:

In order to make a really thick creamy filling with no Gelatine, you have to combine the whipping or whole cream, mascarpone and a little powdered sugar, beat it all together until it is extremely thick. And that’s it.

It’s so good, I use it all the time now for cakes, toppings everything.

How to Clean Fresh Strawberries:

To clean Fresh Strawberries be sure to leave the stem on the strawberries when washing, it helps the strawberries absorb less water (and make sure to never soak the strawberries in water).

Then place the strawberries in a large colander and rinse them under cold water, moving them gently with your hand to remove any dirt. Then gently pat them dry with a paper towel.

fresh strawberry pie with a cut sliced

How to Blind Bake a Pie:

  • Roll the dough to approximately 1/8 inch thickness
  • place it  in prepared pie plate,
  • prick the bottom with a fork.
  • Cover with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes (if pie is not baked, then bake for an additional 5 minutes without the beans).
  • Remove from the oven, remove paper and beans, let cool.

What are the best Pie Doughs to use for a cream filling?

  1. Italian Crostata Dough  –  I love the taste of an Italian pie crust, the eggs give it a delicious flavour and flakiness.
  2. Easy Homemade Pie Dough –  This was my Mom’s Pie Crust recipe and it is one of the best.
  3. Homemade Brown Sugar Pie Crust –  The addition of a little brown sugar gives this dough the perfect sweetness and a delicious flavour.
  4. Easy Nutella Pie Dough –  This is the perfect crust for any and all Nutella Lovers, and it would be amazing as a crust in this Fresh Strawberry Pie.

Fresh Mascarpone Tart

fresh strawberry pie with a slice on a black plate

Can the Extra Pie Dough be frozen?

Most pie crust recipes, including the ones above are for 2 pie crusts, so if don’t plan on using the dough immediately then wrap the extra dough tightly in plastic wrap, place in an airtight freezer bag and freeze. The dough will keep for up to 6 months in the freezer.

If you plan on making another pie or tarts with the extra dough, keep it tightly wrapped in plastic and refrigerate for up to 3 days.

One of the best reason to look forward to Spring and Summer are all the wonderful fresh fruits and berries. I hope you enjoy this Fresh Strawberry Pie with a Mascarpone Filling.

More Fresh Berry Recipes you may enjoy!

Strawberries and Cream Vertical Cake

Blueberry Streusel Loaf

No Bake Summer Mixed Berry Cheesecake

fresh strawberry pie on a black plate

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    Fresh Strawberry Pie with a Mascarpone Filling

    Rosemary Molloy
    Fresh Strawberry Pie is so delicious, made with a creamy Mascarpone & Cream filling, then topped with fresh strawberries. The perfect way to welcome Summer.
    5 from 7 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Chilling Time 4 hrs
    Total Time 40 mins
    Course Dessert
    Cuisine American/Italian
    Servings 8 servings
    Calories 335 kcal

    Ingredients
     
     

    PIE DOUGH

    • 1 Homemade or Store bought Pie Crust

    MASCARPONE FILLING

    • 1 cup cold whole or whipping cream (240 grams)
    • 3/4 cup mascarpone (170 grams)
    • 2 tablespoons powdered / icing sugar
    • 1/2 teaspoon vanilla

    TOPPING

    • 3 cups sliced strawberries (500 grams)
    • 1 1/2 tablespoons sugar

    Instructions
     

    • Pre-heat oven to 350F (180C), grease and flour an 9 inch pie plate.
    • Start by making your pie dough anyone of these would be perfect.
      1.  Italian Crostata Dough
      2. Easy Homemade Pie Dough
      3. Homemade Brown Sugar Pie Crust
      Or you can use a store bought.  Be sure to roll the dough to 1/8" thickness and fit in the prepared pie plate. Prick the bottom of the dough with a fork, then cover the dough with parchment paper, place dry beans or pie weights on top. Bake for approximately 15 minutes, remove paper and weights and continue to bake for another 5-10 minutes or until golden. Let the crust cool completely before filling.

    MASCARPONE FILLING

    • In a large bowl add the cold cream, mascarpone, powdered sugar and vanilla and beat on medium speed until combined, then raise the speed to high and beat until very, very thick. 
    • Fill the cooled crust with the filling (if you aren't serving the pie immediately then refrigerate it until you do, you may want to place the pie in the freezer 15-20 minutes before serving if you don't serve it immediately). While the pie is in the freezer, Slice the strawberries and toss them with a little sugar. Remove the Strawberry Pie from the freezer, top with the strawberries and serve.

    TOPPING

    • In a medium bowl mix gently together the sliced strawberries and sugar.

    Notes

    Any extra dough can be refrigerated wrapped tightly in plastic for up to 3 days or wrapped in plastic and placed in an airtight bag for up to 6 months.
    Any leftover pie should be refrigerated and eaten within 2-3 days.

    Nutrition

    Calories: 335kcalCarbohydrates: 19gProtein: 4gFat: 26gSaturated Fat: 14gCholesterol: 58mgSodium: 111mgPotassium: 119mgFiber: 1gSugar: 6gVitamin A: 730IUVitamin C: 31.8mgCalcium: 67mgIron: 0.8mg
    Keyword strawberry pie, summer pie
    Tried this recipe?Let us know how it was!

    Updated from April 20, 2018.

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      Frostings & Glazes, fruit, Most Posts, Summer, Tarts & Pies

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      1. Kathleen Battaglia says

        June 8, 2020 at 1:24 am

        5 stars
        I just made this tonite….. turned out delicious, my Italian said it was really good. That is quite a compliment coming from him 🙂 yes Rosemary, I just love all your recipes!

        Reply
        • Rosemary says

          June 8, 2020 at 10:58 pm

          Hi Kathleen, thanks so much, so glad your Italian like it. Take care.

          Reply
      2. Susie says

        June 26, 2018 at 4:06 am

        Is it possible to make this in advance? Are there tips to make this a day in advance

        Reply
        • Rosemary says

          June 26, 2018 at 3:15 pm

          Hi Susie, I would actually make everything in advance, (refrigerate the filling, leave it in a bowl covered with plastic) and pre bake the crust, then put it all together before serving. (remember to freeze it for about 15 minutes if you want to firm it up). Hope that helps.

          Reply
      3. Karen says

        April 25, 2018 at 4:23 am

        5 stars
        Rosemary this sounds amazing! I love the no gelatin creaminess! So gorgeous!

        Reply
        • Rosemary says

          April 26, 2018 at 8:25 am

          Hi Karen, thanks so much, hope you enjoy it.

          Reply
      4. Dana DeVolk says

        April 21, 2018 at 3:01 pm

        5 stars
        All I can say is WOW! Gorgeous as always, and it got rave reviews from my friends, thanks so so much!!

        Reply
        • Rosemary says

          April 22, 2018 at 2:03 pm

          Hi Dana, thanks so much so glad everyone enjoyed it. Have a great Sunday.

          Reply
      5. Sam says

        April 21, 2018 at 2:41 pm

        5 stars
        THANK YOU for explaining so clearly how to make the mascarpone filling! This was so helpful and I can’t wait to dig in to this scrumptious pie!

        Reply
        • Rosemary says

          April 22, 2018 at 2:04 pm

          Hi Samantha, thanks, I hope you enjoy it. Have a wonderful Sunday.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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