–
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
