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4.67 from 3 votes

Roasted strawberry cream pie

My roasted strawberry cream pie is incredibly light with a buttery, flaky crust, jammy roasted strawberries, and served chilled for the perfect summer dessert.
Prep Time35 mins
Cook Time20 mins
Baking35 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Vy Tran

Ingredients

Pie crust

  • 1 1/2 cups all purpose flour
  • 12 ounces unsalted butter, cold (1 ½ sticks)
  • 1/4 cup powdered sugar
  • 1/4 cup iced water
  • 1 tbsp distilled white vinegar

Roasted strawberries

  • 1 1/2 pounds strawberries, hulled and sliced
  • 2 tbsps maple syrup
  • 1 vanilla bean pod, split lengthwise, seeds scraped

Cream filling

  • 3 cups heavy cream, cold
  • 1 1/2 cups cups mascarpone 
  • 1/2 cup powdered sugar

Instructions

  • For the pie crust, combine flour, sugar, and butter in a food processor and pulse until the butter is the size of peas, about 12 times.
  • In a small bowl, whisk together iced water and vinegar.
  • With the machine running, pour the water vinegar mixture down the feed tube and pulse until the dough begins to form.
  • Transfer the dough to a floured surface and form the dough into a ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  • Roll the dough in between two sheets of parchment papers until you get about 11 inch diameter and ⅛ inch thickness.
  • Use the pastry to line the base and side of a 9-inch pie pan, trim away the excess dough. Prick the base with a fork. Freeze the pie crust for 30 minutes.
  • Preheat the Calphalon Performance Cool Touch Countertop Oven to 400 degrees F. 
  • Line pastry crust with parchment paper and fill with baking weights (or uncooked rice or dried beans).
  • Bake for 25 minutes or until golden, then remove the baking weights and parchment paper.
  • Bake for an additional 8-10 minutes or until the base is golden brown and dry to the touch. Set aside and let the crust cool completely. 
  • Toss together strawberries, maple syrup, vanilla pod and seeds on a baking tray lined with baking paper.
  • Turn the countertop oven to the roast function and roast the strawberries at 350 degrees F for 20 minutes or until softened and syrupy. Cool to room temperature.
  • In a stand mixer with the whisk attachment, combine mascarpone, heavy cream, and icing sugar in a bowl and whisk until stiff peaks form.
  • Spread the cream mixture into the cooled pie crust and top with roasted strawberries and syrup when ready to serve.