– 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, 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 From: Beck4@nyc.Pipeline.Com (Eileen An