| 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: Beck4@nyc.Pipeline.Com (Eileen An
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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