Fresh Strawberry Pie with a Mascarpone Filling

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.  

Fresh 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!

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.

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

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 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.

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chilling Time 4 hours hrs

Total Time 40 minutes mins

Course Dessert

Cuisine American/Italian

Servings 8 servings

Calories 335 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

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

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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.

To add gelatine to the filling - In a small pot add 2 tablespoons of milk and sprinkle 1 tablespoon of gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring (1-2 minutes), do not boil, then immediately remove from heat. Add 1 -2 tablespoons of the mascarpone filling to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining filling. If using gelatine then chill the pie for 4-5 hours before serving. 

Nutrition

Calories: 335kcal | Carbohydrates: 19g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 111mg | Potassium: 119mg | Fiber: 1g | Sugar: 6g | Vitamin A: 730IU | Vitamin C: 31.8mg | Calcium: 67mg | Iron: 0.8mg

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Updated from April 20, 2018.