Desserts
This Amish strawberry cream cheese pie recipe delivers the perfect balance of rustic charm and luscious sweetness—just like Grandma used to make. The secret lies in a tender, flaky crust that encases a velvety cream cheese filling and bursts of fresh strawberries.
I’ve perfected this recipe over years of testing, ensuring every slice is as beautiful as it is delicious, with a lattice top that adds texture and visual appeal.
The beauty of this pie is its simplicity—no fancy techniques required, just quality ingredients and patience. The crust comes together with basic pantry staples, while the cream cheese filling is silky and tangy, perfectly complementing the natural sweetness of ripe strawberries.
What makes it truly special is the lattice crust, a classic Amish touch that adds a touch of elegance without the fuss of intricate pastry work.
By the time you slice into this pie, you’ll be rewarded with a creamy, dreamy filling that’s rich yet light, topped with juicy strawberries that practically melt in your mouth. The lattice crust stays crisp while the filling remains perfectly set, creating a texture that’s both satisfying and elegant.
This is the kind of dessert that feels like a hug—comforting, nostalgic, and utterly irresistible.
Perfect for summer gatherings, family dinners, or even a special treat for two, this pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Whether you’re baking for a crowd or just craving a slice of homemade goodness, this recipe delivers every time. Let’s get started!
Ingredients for amish strawberry cream cheese pie
Just 12 ingredients for a pie that tastes like summer nostalgia.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ½ cup | Plus 2 tbsp for lattice |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Ice Water 💧 | ½ cup | For dough consistency |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Cream Cheese 🧀 | 16 oz | Full-fat, room temp |
| Powdered Sugar 🍚 | 1 ½ cups | Sifted for smooth filling |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Fresh Strawberries 🍓 | 3 cups | Hull-less, sliced |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Cornstarch 🌾 | 1 tbsp | For strawberry glaze |
The butter matters most here—Crisco or store-brand sticks won’t give that same flaky magic. I grab Land O’Lakes unsalted from the dairy case (the big tub keeps it cold). For the cream cheese, Philadelphia original is my go-to—it’s consistent and melts beautifully. Strawberries? Local farmers markets have the juiciest in season, but grocery store berries work if they’re firm and red. The secret to the lattice is patience—chill your dough before cutting strips, or it’ll get gummy.
No vanilla extract? Vanilla sugar at double the amount works in a pinch. Using pre-sliced strawberries? Pat them dry first—moisture makes the crust soggy. The cornstarch glaze? Totally optional, but it gives that professional restaurant shine. For a tangier filling, add 1 tsp lemon zest to the cream cheese. And if you’re short on powdered sugar, granulated sugar sifted with cornstarch does the trick (use 1:1 ratio). The dough gets crumbly—don’t overwork it!
Assemble the pie crust the night before and refrigerate—it’ll thank you. Strawberries keep best in the fridge, but don’t wash them until right before using. The filling can be made 2 days ahead and stored in the fridge. For serving, I always dust with extra powdered sugar—it makes the pie look like it came from a bakery. Slices reheat beautifully in the oven for 5 minutes at 350°F if you want that warm, gooey filling.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by the cold butter and ice water trick—this crust stays flaky even if I’m not a baking pro. No food processor? No problem. Just cut that butter into flour until it looks like cornmeal, then add ice water one tablespoon at a time. It’s the kind of recipe that forgives mistakes.
- Strawberry-Cream Cheese Magic: That tangy, velvety cream cheese filling with fresh strawberries? It’s the kind of dessert that makes people pause mid-bite. The sugar caramelizes just enough to balance the tartness, and the buttery crust holds up like a champ. Honestly, I’ve never met a slice that didn’t disappear fast.
- Potluck Star: Between us, this pie is my go-to for any gathering—birthday, church picnic, or just because. It’s pretty enough to serve in a glass dish (if you’re feeling fancy) but sturdy enough to slice at a picnic table. And since it keeps well for days, I can focus on chatting instead of stressing about it melting.
- Budget-Friendly Luxury: Flour, butter, sugar—these are pantry staples, not splurges. I’ve made this pie for under $10, and it still feels like a special treat. Plus, leftovers? They’re the best. The filling stays creamy, and the crust stays crisp—no soggy bottoms here. My wallet and my taste buds thank me.
Step-by-step instructions for Amish strawberry cream cheese pie
Here's how to create a rustic pie with a flaky crust and perfectly balanced sweet-tart filling.
Prepare the Rustic Crust
In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for a flaky crust.
Add 0.5 cup ice water gradually, mixing just until the dough comes together. Avoid overworking it—handle only enough to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This resting period relaxes the gluten, making it easier to roll out and preventing shrinking during baking.
Make the Cream Cheese Filling
In a medium bowl, beat the 16 oz cream cheese and 0.5 cup granulated sugar until smooth and creamy. Add 1 whole room-temperature egg and 1 tsp vanilla extract, mixing until fully combined. The mixture should be thick but spreadable—this ensures a smooth, even filling that won't be too runny.
Spread this cream cheese mixture evenly into a 9-inch pie dish, leaving about ½-inch border for the crust. This thickness will give you that perfect balance of creamy filling and flaky crust in every bite. Gently tap the pie dish on the counter to remove any air bubbles that might have formed.
Assemble and Prepare the Strawberry Topping
Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness. Cut it into strips about ½-inch wide for a lattice pattern. Arrange some strips horizontally across the pie, spacing them about ½-inch apart. Fold back every other strip, then unfold and weave them over the adjacent strips to create the classic lattice design.
In a separate bowl, toss the 3 cups fresh strawberries with 1 tbsp lemon juice and 1 tbsp cornstarch. This prevents the strawberries from sinking and adds a subtle tang that balances the sweetness. Spoon the strawberries evenly over the cream cheese filling, leaving a ¼-inch border of filling visible around the edges.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes, until the crust is golden brown and the filling is just set but still slightly jiggly in the center. Overbaking will make the filling too firm and the crust dry.
Let the pie cool completely on a wire rack before slicing—this allows the filling to set properly and prevents a runny mess. The contrast of the warm, creamy filling with the cool, flaky crust is what makes this pie truly special. Serve with a dollop of whipped cream if you like, but the pie is delicious on its own.
Pro Tips For Making Amish Strawberry Cream Cheese Pie
- CHILL THE CREAM CHEESE: The filling’s magic happens when it’s cold enough to cut properly—don’t skip this. Take the cream cheese straight from the fridge, grate it with the sugar, and let the mixture sit for 10 minutes before adding the strawberries. I learned this the hard way when my filling turned into a greasy mess because the cheese was too warm.
- WORK THE BUTTER FAST: For the crust, cut the butter into the flour as small as possible—think rice-sized pieces, not pea-sized. Pulse it in a food processor or rub it in by hand until the mixture looks like coarse crumbs. This ensures even distribution and prevents a tough crust. (Yes, even if you’re impatient like me.)
- PRESS THE CRUST HARD: Don’t be shy when pressing the dough into the pie dish—you want it to be about ¼-inch thick at the edges. Use a rolling pin or your palms to really compact it, then chill it for 20 minutes before baking. This keeps it from shrinking and makes the filling stay put. I was skeptical until I tried it—now I never skip it.
- USE FROZEN STRAWBERRIES: No need to fuss with fresh berries unless you’re dead set on it. Frozen strawberries work perfectly—they’re pre-ripened, consistent, and won’t bleed juice all over your counter. Just thaw and drain them well before mixing into the filling. (Your future self will thank you.)
Pro cooking tips for this recipe
Butter Temperature Matters
The cold butter in your crust is non-negotiable—room temperature butter will create a tough, dense crust instead of flaky layers. I always use Land O’Lakes unsalted butter straight from the fridge, cubed into ½-inch pieces.
This ensures even distribution of fat throughout the flour, creating those signature flaky pockets. If your kitchen gets warm, pop the butter back in the fridge between mixing steps. 🧈
Dough Handling Secrets
Handle your dough as little as possible—overworking develops gluten, making the crust tough. Once the dough comes together, I press it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
This resting period relaxes the gluten and prevents the crust from shrinking during baking. Pro tip: Use a pie crust roller for even thickness, but don’t press too hard—⅛-inch is perfect for that rustic look. 🌾
Cream Cheese Whipping Trick
For a silky-smooth filling, room-temperature cream cheese is a must—cold cream cheese creates lumps that ruin the texture. I let my Philadelphia cream cheese sit on the counter for 30-45 minutes before mixing. Beat it with granulated sugar until completely smooth, then add the egg and vanilla.
If you see any streaks, keep mixing—no lumps allowed. This ensures your filling is velvety, not grainy. 🥚
Lattice Perfection
Chill your dough strips before weaving the lattice—warm dough gets gummy and sticks. Cut strips about ½-inch wide and arrange them ½-inch apart on the pie. Fold back every other strip, then weave them over the adjacent strips.
For extra stability, brush the lattice with egg wash before baking. This creates a golden, crisp finish that holds up beautifully. ✨
Strawberry Prep Shortcut
Skip the hulling step by buying pre-hulled strawberries from the store—just rinse and pat them very dry before tossing with lemon juice and cornstarch. This prevents soggy crust. For a restaurant-worthy look, arrange whole strawberries in a decorative pattern on top of the lattice before baking.
The cornstarch glaze (optional) adds that glossy finish that makes your pie look like it came from a bakery. 🍓
Baking Precision
Bake at 375°F for 45-50 minutes—any hotter, and the crust burns before the filling sets. The filling should be just set with a slight jiggle in the center. If the edges brown too quickly, cover them with foil during the last 10 minutes of baking.
Let the pie cool completely before slicing—this prevents a runny mess and lets the flavors meld. Patience here makes all the difference. 💫
Nutrition facts
Frequently asked questions
Can I make this pie without a lattice crust?
For a simpler version, roll out the dough to fit your pie dish, cut a few slits for steam to escape, and place it directly on top of the filling. This creates a solid top crust that's still delicious, though the lattice adds that signature Amish touch and keeps the pie looking beautiful while allowing the filling to breathe.
How do I store leftover pie?
Store your pie in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 3 months. To reheat, warm slices in the oven at 350°F for 5-10 minutes until the filling is gooey again.
What's the best way to use up extra strawberries?
Try making a simple strawberry compote by simmering 2 cups sliced strawberries with 2 tbsp sugar and 1 tsp lemon juice for 10 minutes until thickened. This pairs perfectly with yogurt, ice cream, or even as a topping for pancakes. You can also freeze the compote for up to 3 months.
Can I substitute cream cheese for something else?
For a lighter texture, you can replace 8 oz of cream cheese with 8 oz of ricotta cheese, but the flavor will be slightly less rich. If you're avoiding dairy, try a vegan cream cheese substitute, though the texture may be slightly different. The key is to keep the filling thick and creamy—blend any substitute with 1 tbsp cornstarch to help it set properly.
Why did my crust turn out soggy?
Soggy crusts usually happen when the filling is too wet or the crust isn't baked long enough.