Drop Dead Gorgeous Strawberry Pie 2012 Amateur Cream Cheese STRAWBERRY GLAZE Note!!! Start glaze 1 day before making pie!!! 1 pound (3 cups) frozen strawberries 1/2 cup sugar 1 Tbsp clear gel (available from King Arthur's baking catalogue) To make glaze: pour frozen strawberries into a bowl. Cut larger berries in half. Pour 1/2 cup sugar over berries and stir the mixture. This mixture can be left out to thaw for around 5 hours, then must be placed in the refrigerator overnight. Remove bowl from refrigerator when ready to make glaze. Pour the strawberry mixture through a colander lined with cheese cloth, reserving juice. This should yield 3/4 cup of intensely flavored clear ruby red juice. Do not press berries against colander it will cause the juice to become cloudy. Pour the liquid into a saucier, reserving 1/4 cup of juice. In a small bowl, make a slurry with clear gel and 1/4 cup of reserved juice. Add this to the saucier and cook, stirring over medium heat until the glaze comes to a boil. Simmer 2 minutes to cook clear jel completely and set aside to cool. CRUST 10 Tbsp butter 2 cups all purpose flour (available from King Arthur's baking catalogue) 1/2 tsp salt 1 Tbsp sugar 6 to 7 Tbsp ice water 3 oz white chocolate To make pie crust: cut butter into 3/4 inch cubes and refrigerate for at least 30 minutes. In a food processor with a metal blade, mix flour, salt, and sugar for a few seconds then add 1/3 of the butter and pulse for 10 seconds. The mixture should look like coarse meal. Add the remaining butter and pulse until butter is the size of peas, then add six tablespoons of water and pulse 5 to 7 times. Pinch some dough together, and if it doesn’t hold together, pulse in the last tablespoon of water. Take dough out of processor, press into a disk, wrap in plastic wrap, and refrigerate for 20 to 40 minutes. Take dough out of plastic and roll out on a lightly floured surface to a 14 inch round. Ease into a deep dish pie pan and flute edges decoratively. Bake in a 425 degree oven until browned, about 10 to 12 minutes. Cool about 20 minutes. Melt 3 ounces of white chocolate in the microwave and brush over bottom and sides of pie shell. WHITE CHOCOLATE FILLING 3 oz white chocolate 4 oz cream cheese at room temp. 2 Tbsp sour cream To make white chocolate filling: use a small bowl to melt 3 ounces white chocolate in microwave and set aside to cool. In a medium bowl, beat cream cheese at high speed with hand mixer until light and smooth, about 2 to 3 minutes. Mix in lightly cooled white chocolate and beat for another minute. Add the sour cream and beat until well blended. Transfer mixture to pie shell and spread evenly. STRAWBERRY LAYER 20 to 25 fresh strawberries, washed, dried and stemmed To make strawberry layer, arrange strawberries with points facing up, on top of white chocolate mixture. WHIPPED CREAM FILLING 8 oz cream cheese, room temperature 1/4 cup heavy cream 3/4 cup confectioners sugar 3 oz white chocolate 1 1/4 cups heavy cream To make whipped cream filling: place 8 ounces of cream cheese in medium bowl and beat on high speed with a hand mixer until light and fluffy, 2 to 3 minutes. Add heavy cream, confectioners sugar, and white chocolate to the whipped cream cheese and whip again. In a second bowl, whip heavy cream to soft peaks, then stir 1/3 of the whipped cream into cream cheese mixture. Fold in the remaining whipped cream. Place 2/3 of this mixture into pie shell covering strawberries and level the surface. Place leftover 1/3 of mixture in a pastry bag, reserve. Pour strawberry glaze over pie and pipe remaining 1/3 cream cheese mixture over glaze carefully.