| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies, Crusts | 12 | Servings | |
INGREDIENTS
| 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—- |
INSTRUCTIONS
- - 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: [email protected] (Eileen An From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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