Take advantage of fresh berries and make Strawberry Pretzel Pie for the Fourth of July

Adriene Rathbun
·3 min read
2

I’m not sure how it’s happening, but the summer is flying by at record speed. Summertime has a way of doing that since the days are long, and each night feels like an opportunity to get together with friends. I can hardly believe that the Fourth of July is right around the corner. Have you started to plan menus for the celebratory weekend?

We usually put on a brunch after the charming Crown Heights Fourth of July parade. It’s a fun way to cap off the morning after that nostalgic slice of Americana. I whip up some green chile egg casseroles, a blueberry coffee cake, and a few other things I can make ahead of time. The rest of the weekend includes a lot of burgers and steaks on the grill — things that are simple so that we can be outside and be poolside. Two times of year make me think of making pies: the holidays, of course, and also the Fourth of July.

This week’s recipe is for Strawberry Pretzel Pie. It’s a fresher take on strawberry pretzel “salad,” which is a Southern delight. You can make use of those gorgeous fresh strawberries, and this pie is very simple to prepare. You make it ahead of time so it has time to chill.

I save pie baking for a special occasion treat. Times have changed from when my GG used to bake pies just because, or from when my Aunt Betty always had a huge slice of chocolate cake to greet you, even when she didn’t know you were stopping in. Whatever you plan for your Fourth of July weekend, stay safe, have fun and maybe make a Strawberry Pretzel Pie, too.

Strawberry Pretzel Pie

14 tablespoons (1¾ sticks) unsalted butter, softened, plus more for greasing the pan

2 cups plus 2 tablespoons confectioners’ sugar

3 cups mini snack pretzels, finely ground

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

12 ounces cream cheese

1 ½ cups very cold heavy whipping cream

1 pound fresh strawberries, hulled and thinly sliced lengthwise

Heat the oven to 400 degrees and grease the inside of a 9-inch, deep pie dish with butter. Set aside.

In a stand mixer fitted with a paddle attachment or in a medium bowl using a handheld electric mixer, beat the 14 tablespoons butter, ½ cup confectioners’ sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.

In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1 ½ cups confectioners’ sugar, and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth. Scrape down the sides of the bowl, increase the speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.

cooking.nytimes.com