Crust
• 1 c. flour
• ¼ c. powdered sugar
• ½ c. pecans, chopped
• ½ c. butter, softened
Mix and pat in a 9-inch pie pan. Bake at 400 degrees for 8-10 minutes. Double crust ingredients if using a 9×13 pan.
Glaze
• 1 c. strawberries
• 2/3 cup water
Simmer about 3 minutes
• 1 c. sugar
• 3 Tbsp. cornstarch
• 1/3 c. water
Blend together and add to simmered berries. Bring to a boil; boil 1 minute then cool to lukewarm.
Filling
• 8 oz. cream cheese, softened
• 5 tsp. powdered sugar
Mix and spread onto the bottom of the cooled crust. Arrange 4 c. or more whole, hulled strawberries (cut if they are too big) on cream cheese then pour cooled glaze mixture over. Chill for at least 2 hours.
June marks the start of strawberry season. Enjoy these recipes courtesy of Govin’s Farm, owned by John and Julie Govin, located east of Menomonie. For more information, visit govinsfarm.com.
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