Strawberry Cheesecake Pie

         Yield: 12 Servings
Categories: Pies, Crusts

- 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. Recipe By : Country Home Magazine