Nothing like strawberry season!  YAY!  Love fresh strawberries!

I made mini pies and as I thought they would be more fun 🙂  You could also make one large pie if that suits your fancy..

Pastry Crusts:

1/8 cup powdered sugar
1 package refrigerated pie crusts

(feel FREE to use your favorite pie crust recipe – I just know that everyone is busy and so using a pre-made crust speeds things up!)

Lemon Filling:

1 8oz package cream cheese, softened
1 tsp sour cream
1/4 cup granulated sugar
1 1/2 tsp lemon zest
2 tsp fresh lemon juice

Strawberry Topping:

1 1/2 cups coarsely chopped fresh strawberries
1/2 cup granulated sugar
2 Tbs cornstarch
1 Tbs butter
10 cups hulled fresh strawberries

Whipped cream topping (optional!)

Directions:
1) Prepare Crust
Preheat oven to 425.  Sprinkle work surface with 1 Tbs powdered sugar.  Roll 1 piecrust into a 14′  inch circle.  Cut into 4-6 inch rounds.  (The last one has to be pieced/re-rolled.)  Fit 6″ rounds, sugar sides down, into a min pie pan that  has been lightly greased.  Fold edges under (but not under the pan!).  Prick bottom and sides with a fork.  Cut remaining crust into 4 -6″ rounds.  Chill these remaining rounds.

 

Bake at 425 for 8 minutes.  Cool on wire rack for 5 minutes, then remove from pan to a wire rack.  Cool completely.  Cool pans completely.  Repeat procedure for remaining 4 crusts.

2) Prepare filling:
Beat cream cheese and sour cream at medium speed with an electric mixer until smooth.  Add sugar and next 2 ingredients.  Beat until fluffy.  Spread about 2 1/2 Tbs filling onto each cooled piecrust, cover with plastic wrap, and chill until ready to serve..

 

3) Prepare strawberry topping:
Process 1 1/2 cups chopped strawberries in blender or food processor until smooth. Press through a wire mesh strainer into 3 quart saucepan, using back of spoon to squeeze out juice.  Discard pulp.  Stir 1/2 cup granulated sugar into juice in pan.

 

 

 

Whisk together cornstarch and 1/4 cup water.   Gradually whisk cornstarch mixture into strawberry mixture.   Bring to a boil over medium heat, and cook, whisking constantly, for 1 minute.  Remove from heat, and whisk in butter.   Cool 15 minutes.

4) Add berries
Toss together strawberry mixture and the hulled berries in a large bowl until coated.  Chill 3 hours.

5) To serve
When ready to serve, spoon about 1/2 cup strawberry topping into each pie.   Top with whipped cream if desired.  Enjoy!

 

 

 

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