|2 cups||Unbleached flour|
|¼ cup||Water -- ice cold|
|1 pack||Fat-free cream cheese -- (8|
|1 cup||Granulated sugar|
|1 teaspoon||Lemon peel -- grated|
|2 tablespoons||Lemon juice|
|4 cups||Fresh strawberries --|
|2 packs||Frozen strawberries --|
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, ½ 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.
Recipe By : Country Home Magazine
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