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This strawberry pie with lemon shortbread cookie crust served with whipped lemon ricotta cream is a seasonal treat perfect for any summer gathering!
A lemon zest shortbread crust filled with a sweet homemade strawberry pie filling, topped with a whipped lemon ricotta cream and fresh mint leaves to make a delicious tangy and sweet desert perfect for summer.
There really is nothing like a fresh fruit pie in the summer!! This recipe is a refreshing twist on a classic strawberry pie for the summer. We swapped a traditional crust for a shortbread cookie crust and decided to add lemon zest for an extra punch of flavor. And a light homemade whipped lemon ricotta cream, sprinkled with fresh mint leaves complements the pie so well. The herbs, lemon and strawberries together are just so fresh and full of summer flavor.
This will definitely be one of your new favorite ways to make a strawberry pie because its full of fresh summer flavors.
Strawberry Pie with Lemon Shortbread Cookie Crust
What’s in this recipe?
Fresh strawberries: Fresh strawberries make the best homemade strawberry pie filling! They add a nice texture and fresh flavor to the pie filling that you can’t get with remade strawberry pie filling or even making with frozen strawberries.
Cane Sugar: Can sugar is used in the filling to cut the tartness of the berries and lemon juice. It is also main ingredient in the shortbread.
Honey: Honey adds a nice sweetness and thickness to the strawberry pie filling.
Lemons: There’s a lot of lemon flavor in this pie! In fact it is in every part of the pie – the crust, filling and ricotta cream. But it is just enough not to overpower the other strong flavors. Both fresh squeezed lemon juice and zest are needed for this tart.
Fresh Mint Leaves: Mint complements strawberries so well but we did not want to add an overbearing mint flavor and fresh mint leaves, chopped and sprinkled on-top added the touch this pie needed to tie all the flavors together.
Butter: Adds flakiness to the shortbread crust and makes it taste so so good!
Brown Sugar: Brown sugar adds a bit of a caramel taste to the shortbread crust.
Almond Extract: We often opt for almond extract in almost all of our recipes! Just because it adds such a nice flavor to any cookie dough, especially the shortbread crust.
Egg: Used for an egg wash over the top of the shortbread pie crust to create a nice browned finish to the pie after baking.
Ricotta: Ricotta is whipped on high speed with lemon zest and honey to create a lightly whipped ricotta topping.
How to make the Strawberry Pie with Lemon Shortbread Cookie Crust
Make the shortbread crust
Your shortbread pie crust will need to chill, so start by making this first! Using an electric mixer on medium high speed with paddle attachment, cream the chilled butter and the sugars. You want to make sure your butter is cold, so feel free to throw your sticks of butter in the freezer for 5-10 minutes to get them super cold.
Once the butter and sugar are creamed, you will add in the zest, almond extract and mix to combine. Lastly you will add in the flour and mix until just combined, careful to not over mix the dough. Scrape the bowl with a spatula and make sure excess flour and butter are combined.
Once you have your dough formed, roll out a piece of plastic wrap on a flat surface and place the dough in the on the plastic wrap, mold into a ball and wrap up with the cling wrap. Place the dough ball in the freezer 30 minutes to chill. While the dough is chilling, preheat your oven to 350*F and start make your filling!
Make the strawberry mint pie filling
In a sauce pan add strawberries, sugar, honey, lemon juiced stir together, let simmer for 15-20 minutes until soft and jammy. Remove from heat and add in your mint leave sprig. Stir in and allow to cool for 5-10 minutes. This will allow the mint flavor to seem into the jam. Remove the mint sprig and set aside to cool while you roll out the dough.
Assemble the pie
Using a 1/2 tbsp of butter, grease your pie pan, making sure all the edges are rubbed with butter. Grab the shortbread dough from the freezer and remove the plastic wrap. Flour a flat surface and rolling pin and start rolling out the chilled dough into a large circle. You will want the dough to be about 1/8 of an inch thick. Once rolled out, carefully place the dough into he pan, pressing to meet the edges and use a knife to remove all the excess dough. Save the excess dough to create a design on top.
Using a fork, lightly poke some holes in the bottom of the pie crust. Next, fill the pie pan with the strawberry mint pie filling. Roll out excess dough and cut some fun designs. This is your chance to have some fun and get creative with this recipe. We cut out several flowers using cookie cutters for our pie. You could also cut strips to create a classic lattice design on the top. It’s up to you!
Lastly, beat one egg and brush over the top top of the pie crust before placing in the preheated oven. The egg will create a beautiful golden brown coloring on the crust. Place in the oven and bake for 35-45 minutes until strawberry filling is bubbling.
While your pie is baking, make your whipped ricotta!
Make the whipped ricotta
The whipped ricotta truly elevates this recipe and adds a nice fresh flavor and texture! In a stand mixing bowl, add ricotta, honey, and lemon zest. Whip together on high for a couple minutes until light and creamy. Place in serving bowl to serve on side with pie.
Best way to serve the pie!
After removing the tart from the oven, let it cool for 10 minutes. Slice pie and serve with a scoop of whipped ricotta. Cut fresh mint leaves to sprinkle over whipped ricotta. Enjoy!
Strawberry Pie with Lemon Shortbread Cookie Crust
- Total Time: 1 hour 30 minutes
- Yield: 8 slices 1x
Description
A Light lemon shortbread cookie crust filled with a sweet strawberry mint pie filling. Topped with whipped lemon ricotta cream.
Ingredients
Lemon Shortbread Cookie Crust
- 18 tbsp salted butter (cubed, chilled)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1 tbsp lemon zest
- 1 egg ((for egg wash))
Strawberry Mint Pie Filling
- 4 cups strawberries (halved, green stems removed)
- 2 tbsp sugar
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 bunch mint leaves
Lemon Mint Whipped Ricotta
- 8 oz ricotta
- 2 tbsp honey
- 1 lemon (zested)
- 1 sprig fresh mint leaves (finely chopped)
Instructions
Lemon Shortbread Cookie Crust
- Start by making the shortbread crust. Using an electric mixer on medium high speed with paddle attachment, cream the chilled butter and the sugars. You want to make sure your butter is cold, so feel free to throw your sticks of butter in the freezer for 5-10 minutes to get them super cold.
- Once the butter and sugar are creamed, add in lemon zest, almond extract and mix to combine.
- Lastly you will add in the flour and mix until just combined, careful to not over mix the dough. Scrape the bowl with a spatula and make sure excess flour and butter are combined.
- Roll out a piece of plastic wrap on a flat surface and place the dough in the on the plastic wrap, mold into a ball and wrap up with the cling wrap. Place the dough ball in the freezer 30 minutes to chill. While the dough is chilling, preheat your oven to 350*F and start make your filling!
Strawberry Mint Pie Filling
- In a sauce pan over medium-low add strawberries, sugar, honey, lemon juiced stir together, let simmer for 15-20 minutes until soft and jammy. Remove from heat and add in your mint leave sprig. Stir in and allow to cool for 5-10 minutes. This will allow the mint flavor to seem into the jam. Remove the mint sprig and filling set aside to cool while you roll out the dough.
Assembling the Pie
- Using a 1/2 tbsp of butter, grease your pie pan, making sure all the edges are rubbed with butter. Grab the chilled dough and remove plastic wrap. Flour a flat surface and rolling pin and start rolling out the chilled dough into a large circle, an1/8th-inch thick.
- Once dough is rolled out, carefully place the dough into he pan, pressing to meet the edges and use a knife to remove all the excess dough that hangs over the edge. Save the excess dough to create a design on top.
- Using a fork, lightly poke some holes in the bottom of the pie crust. Fill the pie pan with the strawberry mint pie filling.
- Roll out excess dough and cut some fun designs using cookie cutters or knife. We cut out several flowers using cookie cutters for our pie. You could also cut strips to create a classic lattice design on the top. It’s up to you!
- Beat one egg and brush over the top top of the pie crust. Place in the oven and bake for 35-45 minutes until strawberry filling is bubbling. While your pie is baking, make your whipped ricotta!
Whipped Lemon Ricotta
- In a stand mixing bowl, add ricotta, honey, and lemon zest. Whip together on high for a couple minutes until light and creamy. Place in serving bowl to serve on side with pie.
- After removing the tart from the oven, let it cool for 10 minutes. Slice pie and serve with a scoop of whipped ricotta. Cut fresh mint leaves to sprinkle over whipped ricotta. Enjoy!
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
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