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 |
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, 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