Title: Strawberry Cheesecake Pie
Categories: Pies, Crusts
Yield: 12 Servings

-
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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini