You could use another cold liquid in this step. Water – I use iced water to hydrate the pie dough and bring it together.You can substitute salted butter here but I would omit the salt called for separately in the recipe. Butter – unsalted butter is used for the pie crust.For the filling and strawberries, you could also add a pinch of salt to bring out the flavor. Use more if you want it to be more savory but I like mine on the sweeter side. ![]() Salt – I always use a little bit of salt in the pie crust.Other types of sugar will work here as well. Sugar – I use granulated sugar to macerate the strawberries, sweeten the pie crust as well as the cheesecake filling.You could also use pastry flour for a more tender pie crust but I don’t usually bother. Flour – I use all-purpose flour for the pie crust.I would not recommend using frozen strawberries as they will release a lot of water when thawed and the texture will be too mushy. Strawberries – you’ll need to use fresh strawberries here.And if you decide to use a store bought pie crust, that will reduce the amount of ingredients to just 5! Below are some notes and substitution tips: You’ll need just 9 ingredients to make this easy strawberry cream cheese pie. I promise you’ll come back for a second helping! Ingredients and Substitutions The flaky and buttery pie crust adds another layer of contrasting texture. The strawberries are fresh and sweetened just a tad more with a little bit of sugar. The filling of whipped cream and cream cheese mixture was just the perfect creaminess and cheesiness. I did make a peaches and cream pie later on, similar to this pie but using mascarpone in the filling. Instead of peaches, I used strawberries for this recipe and ended up with this fresh strawberry pie. After a few disappointing trips back without any luck finding that pie again, I gave up and decided to recreate it. The inspiration for this strawberry cream cheese pie recipe came from a peaches and cream pie we bought from Polly’s Pie many years ago.
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