Start by preheating your oven to 325°F. This temperature will help create a perfectly baked pie crust that’s golden on the outside and tender on the inside.
In a medium bowl, whisk together flour, sugar, and salt. Make sure to combine them well to avoid any clumps in your crust.
Using a rigid pastry blender, cut in the butter until the mixture is crumbly. It's important to use cold butter for the best results; it creates a flaky crust.
Don’t worry if the mixture seems a bit dry. Quickly mix it with your hands until it forms a dough. You want it to hold together but still be a little crumbly.
Next, press the dough evenly onto the bottom and up the sides of a 9″ pie pan. Aim for a uniform thickness on all surfaces to ensure even cooking.
Place the pie pan in the oven and bake the crust for 23 to 26 minutes, or until it's just lightly browned. Watch it closely to prevent over-baking.
When done, remove from the oven and let it cool completely on a wire rack. Cooling is crucial to avoid a soggy crust once you add the filling.
In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract using an electric mixer. Beat on medium-high to high speed for about 1 to 2 minutes until smooth and fluffy.
In another bowl, whip heavy cream until stiff peaks form. This is what will give your pie that light, airy texture.
Gently fold the whipped cream into the cream cheese mixture with a spatula. Be careful not to deflate the whipped cream; you want to maintain that fluffiness.
Transfer the mixture to the cooled pie shell and spread it in an even layer. Then refrigerate for at least 1 hour, but 2 to 4 hours is even better!
To create the strawberry topping with glaze, fold together sliced strawberries and ½ cup powdered sugar in a medium bowl. Let this sit for 30 minutes, folding gently halfway through to allow the juices to come out.
Drain the strawberries, saving all accumulated juice. If needed, add water to the juice to equal ⅓ cup.
In a small saucepan over medium heat, combine the saved strawberry juice with cornstarch. If desired, add a drop or two of red food coloring for a deeper hue. Cook while stirring constantly until the mixture thickens and turns clear.
Once thickened, immediately remove the strawberry glaze from heat and let it cool completely. You can choose to either fold the strawberries into the glaze or simply drizzle it over the pie before serving.
If you plan to eat the pie within a few hours of making it, add the strawberry topping right away. Leave about an inch of bare cream cheese around the perimeter to prevent sogginess. Slice the pie into pieces and enjoy!
For a cleaner appearance and a crispier crust, wait to add the strawberry topping until serving time. Slice individual pieces and place them on dessert plates, then top them with your preferred strawberry decoration.
