Strawberry / Cream Cheese Pie

By AnitaD

From Taste of Home

Ingredients

• Pie Crust:
• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 2/3 cup shortening
• 1 tablespoon white vinegar
• 4 to 5 tablespoons milk
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup confectioners' sugar
• 2 teaspoons grated lemon peel
• 1/2 teaspoon lemon extract
• TOPPING:
• 6 cups fresh strawberries, hulled (about 2 pounds)
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 package (3 ounces) strawberry gelatin
• 1 teaspoon butter

Details

Adapted from tasteofhome.com

Preparation

Step 1

1. In a large bowl, mix flour, sugar and salt; cut in shortening until crumbly. Gradually add vinegar and milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.

3. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.

4. In a bowl, beat cream cheese, confectioners' sugar, lemon peel and extract until blended. Spread carefully onto bottom of crust. Refrigerate while preparing topping.

5. Place strawberries in a large bowl. In a small saucepan, mix sugar, cornstarch, salt and water until blended; bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened and clear. Remove from heat; stir in gelatin until dissolved. Stir in butter. Pour over strawberries, tossing gently to coat. Arrange over filling. Refrigerate 4 hours or until set. Yield: 8 servings.

Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.