Art, Baking

Time for Strawberry Pie

When I started thinking about it, I realized I have been making this pie for over forty years.  When I was leaving my first job with state government, one of my co-workers, Bonnie, made this pie for my going away party.  Her husband was a chef and she got the recipe from one of his French cookbooks.  Needless to say it was a big hit and I have been making it ever since.

It is a little bit of work, but definitely worth the effort.   It is actually a tart, but since I do not have a tart pan I have been making it as a pie.  Bonnie would double the recipe and make it in a 9″ x 13″ cake pan.

You will want to start by making the pastry shell.   Do not get discouraged if your shell gets a little wonky. That always happens to me.  I also place the dough in the refrigerator before rolling it out and before baking. It makes it much easier to handle. I just roll my dough out on my pastry board.


While you are waiting on your crust, you can wash and decap your berries saving the ugly ones for your topping.  Mash your ugly berries and make the topping.  This will give it time to cool.


Mix the cream cheese and sour cream.  When the crust is cool spread it in the bottom of the pie shell.  Place berries in pie with points up.  I had a lot of big berries so I put some slices between the points.

When the topping has cooled place on top of pies.  Chill for an hour or overnight, and enjoy.



Strawberry Devonshire Tart

  • 1 (3 oz.) pkg. cream cheese, softened
  • 3 Tablespoons dairy sour cream
  • 1 ½ quarts strawberries
  • 1 C. sugar
  • 3 Tablespoons cornstarch

Use pastry shell recipe and make shell.

Beat cream cheese until fluffy. Add sour cream and beat until smooth.  Spread on the bottom of pastry shell and refrigerate.  Wash and decap berries.  Mash enough uneven ones to make 1 cup (I put them in the blender).

Mix sugar and cornstarch.  Add ½ cup water and mashed berries.  Cook over medium heat, stirring until mixture is clear and thickened.  Boil 1 minute.  Stir to cool slightly.  Fill shell with remaining berries, tips up, and pour cooked mixture over top.  Chill 1 hour.

Pastry Shell

  • 1 cup flour
  • 1 Tablespoon sugar
  • 6 Tablespoons butter, room temperature.
  • 1 egg yolk

Combine flour and sugar; work in butter with fingertips.  Add egg yolk and 1 Tablespoon ice water.  Work with fingers until dough holds together.  Pat into flat round ball, wrap and chill until firm enough to roll.  Then roll between 2 sheets of waxed paper to fit 9 inch loose bottom tart pan. (I use a pie plate). Place crust into pan. Even off rim and chill shell.  Bake at 3750 pricking with fork whenever it begins to bubble.  About 15 minutes or until lightly browned.

Recipe as a printable PDF StrawberryDevonshireTart

I hope this pie is a hit with your family and friends.




8 thoughts on “Time for Strawberry Pie”

    1. Thank you Amy, we enjoy it. I think Al ate over a pie himself. he makes me proud.

    1. thank you Elaine, I love the sweet of the berries and topping with the little tang of the filling and the flakiness of the crust. A perfect summer combo

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