Strawberry cheesecake pie

Yield: 12 servings

Measure Ingredient
2 cups Unbleached flour
⅓ cup Oil
¼ cup Water -- ice cold
1 pack Fat-free cream cheese -- (8
\N \N Oz) softened
1 cup Granulated sugar
1 teaspoon Lemon peel -- grated
2 tablespoons Lemon juice
4 cups Fresh strawberries --
\N \N Sliced
2 packs Frozen strawberries --
\N \N Mashed
¼ cup Cornstarch



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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