Fresh Strawberry Pie is so delicious, made with a creamy Mascarpone & Cream filling, then topped with fresh strawberries. The perfect way to welcome Summer.
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.Italian Crostata Dough, Easy Homemade Pie Dough , 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, freeze for 15 minutes to really firm it up, While the pie is in the freezer, make the topping. Remove the Strawberry Pie from the freezer, top with the strawberries and serve. Enjoy!
TOPPING
In a medium bowl mix gently together the sliced strawberries and the 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. No need to freeze it.