Strawberry Pie With Cream Cheese

A delicious and refreshing summer treat.

5 from 3 votes

Mix the flour and salt in a large bowl. Add shortening and butter.
Use a pastry blender or two forks to cut butter and shortening into the flour mixture. Mix until crumbly.
Measure 1/2 cup water in a cup and add ice. Allow to sit for a minute, then remove ice and again measure 1/2 cup of water. Drizzle the cold water into the flour mixture, 1 Tablespoon at a time. Mix/fluff with a fork each time water is added. Stop adding water when the dough begins to form large clumps, and do not add more water than needed. It is possible you may need more than 1/2 cup, but this amount typically is enough.
Transfer the dough to a floured surface. Use your hands to fold dough repeatedly until it comes together and flour is incorporated.
Form dough into a ball and divide in half. Flatten each ball and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.
Roll out the dough and place in pie plate. Poke dough with a fork several times across the bottom of the plate. Bake at 400 degrees for 10-12 minutes or until edges are beginning to turn golden.

Combine 2 cups strawberries, sugar, cornstarch, and lemon juice in a saucepan. Turn heat on to low-medium. Stir until mixture becomes juicy.
Use a potato masher to crush strawberries.
Raise heat to medium-high and bring to a boil, stirring constantly.
Stir constantly, and boil for 1 minute. Remove pan from heat. Transfer mixture to a glass bowl to cool, and place in refrigerator.

Combine cream cheese, powdered sugar, and vanilla extract in a medium bowl. Beat until blended.
Fold whipped topping into cream cheese mixture until smooth.
Spread evenly into prepared crust (after cooled) and place in refrigerator.

When strawberry mixture has cooled, add remaining strawberries and mix. Pour over cream cheese layer. Place in the refrigerator for 4 hours before serving.

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