Strawberry Cheesecake Pie
From : Country Home Magazine
Servings : 12

Pie Crust
2 cups unbleached flour
1/3 cup oil
1/4 cup water -- ice cold

Filling
1 pkg fat-free cream cheese -- (8 oz) softened
1 cup granulated sugar
1 tsp lemon peel -- grated
2 tbsp lemon juice
4 cups fresh strawberries -- sliced
2 pkg frozen strawberries -- mashed
1/4 cup cornstarch

Preheat oven at 350.

To prepare crust, prepare a 9-inch 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-inch 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-inch 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.