French Strawberry Pie

This French-style strawberry pie builds flavor in layers. A smooth cream cheese base coats the bottom of a baked pie shell, then a homemade strawberry puree goes on top with halved fresh berries arranged through the glaze. Finish with sweetened whipped cream, and you have something that looks like it came from a patisserie.

The trick is using half the berries for the puree and saving the best-looking halves for arranging. Mashing the first batch with sugar and pushing it through a sieve creates a smooth, jewel-toned glaze with no seeds or lumps. A little cornstarch thickens it just enough to hold its shape without turning rubbery, and a squeeze of lemon juice brightens the whole thing.

Let each layer cool fully before adding the next. Warm puree on cold cream cheese will slide right off, and warm cream cheese on a hot shell gets soupy fast.

Pro Tips

• Use room-temperature cream cheese for the smoothest base layer. Cold cream cheese clumps and tears the shell.
• Stir the cornstarch-puree mixture constantly over medium heat. It goes from liquid to thick quickly, and scorches just as fast.
• Chill for at least 2 hours before slicing. The layers need time to set, and cold pie slices much cleaner than room-temperature.
• Arrowroot works as a cornstarch substitute and gives the glaze a clearer, glossier finish.

Variations

• Swap strawberries for fresh raspberries or a mix of both for a mixed berry version.
• Add a thin layer of chocolate ganache between the cream cheese and the strawberry glaze.
• Use a graham cracker crust instead of a traditional pie shell for a more casual summer dessert.