Strawberry Cream Cheese Pie

Preheat oven to 400°F (200°C).

On a lightly floured surface, roll Cream Cheese Pie Dough into a ⅛-inch-thick circle (about 13 inches wide). Transfer to a 9-inch ceramic pie plate, pressing into bottom and up sides of plate. Trim excess dough to ½ inch beyond edge of plate. Fold dough edges under, and crimp as desired. Using a fork, dock bottom of dough. Freeze until firm, at least 15 minutes.

Top prepared crust with a piece of parchment paper. Add pie weights.

Bake until edges are set and lightly golden brown, about 15 minutes. Carefully remove parchment and weights, and bake until crust is dry and lightly browned, 7 to 10 minutes more. Let cool completely.

In a medium saucepan, bring 4 cups (576 grams) strawberries, granulated sugar, lemon juice, and salt to a boil over medium heat. Cook, stirring and mashing fruit with a spoon, until berries soften and release most of their liquid, 3 to5 minutes.

Carefully transfer ¼ cup (60 grams) liquid from pan to a small bowl; add cornstarch, and whisk until smooth. Add cornstarch mixture to strawberry mixture; cook, stirring constantly, until mixture is thick and translucent, 2 to3 minutes. Stir in remaining 1 cup (144 grams) strawberries until well combined. Pour mixture into cooled prepared crust. Refrigerate until filling is cold and completely set, at least 2 hours, or up to overnight.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and confectioners’ sugar at low speed until smooth and combined. With mixer on low speed, slowly add cold cream. Thoroughly scrape bottom and sides of bowl. Gradually increase mixer speed to medium-high, and beat until medium peaks form, 2 to 3 minutes. Spread onto pie. Refrigerate in an airtight container for up to 3 days.

In the work bowl of a food processor, pulse flour, sugar, and salt until combined. Add cold butter and cream cheese; pulse until mixture is crumbly. Add ¼ cup (60 grams) ice water, 1 tablespoon (15 grams) at a time, pulsing just until dough comes together.

Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days. (Alternatively, freeze for up to 2 months. Let dough thaw overnight in refrigerator before using.)