- 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 t 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, le
aving 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. Recipe By : Country Home Magazine From: Beck4@nyc.Pipeline.Com (Eileen An
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