–
2 c Unbleached flour
1/3 c Oil
1/4 c Water — ice cold
–
1 pk Fat-free cream cheese — (8
Oz) softened
1 c Granulated sugar
1 ts Lemon peel — grated
2 tb Lemon juice
4 c Fresh strawberries — sliced
2 pk Frozen strawberries —
Mashed
1/4 c Cornstarch
Pie Crust—-
Filling—-
Preheat oven at 350. To prepare crust, prepare a 9″ pie pan with
cooking spray and flour. Place flour in a bowl and drizzle with oil.
Use a pastry blender to evenly distribute the oil and produce a
mixture the consistency of coarse cornmeal. Sprinkle on the water, 1
tablespoon at a time, and continue mixing until you can gather the
dough into a ball. Roll the dough into a 11″ circle onto a floured
surface. Patch any cracks that may form, but otherwise try not to
handle the dough more than necessary. Transfer the dough to prepared
pie pan. Trim the dough, leaving a 1″ overhang. Crimp the
overhanging dough into a decorative edge. Chill the crust 20 minutes.
To prepare filling, in a mixing bowl, combine cream cheese, 1/2 cup
sugar, lemon peel, and juice until creamy. Spread mixture into pie
shell and top with fresh strawberries. In a saucepan, cook frozen
strawberries, remaining sugar, and cornstarch until bubbly then cook
two minutes more. Cool completely; pour over strawberries in pie
shell. Chill.
Yields
12 Servings