Fresh Strawberry Pie

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   ["Prepare pie crust: In medium bowl: sifted flour, salt, cut in shortening until the pieces are the size of small peas. Stir in 2-3 Tbls of cold water. Stir until the dough comes together as a ball in the center of the bowl. On floured surface roll out dough to a circle. Roll, turn over dough and roll again, repeat. Place into 9"" pie plate. Crimp the crust edge. Prick the bottom of the crust with fork. Bake in a 475 degree oven for 8-10 minutes or to lightly brown. Cool on rack. When cool, spread the cream cheese over the bottom of the crust.", "Wash and hull and dry the strawberries. Place the whole berries in the pie shell, point up, starting in the center with the biggest berries and moving out to the rim. Fill in the gaps with half berries cut tip to base. In 2 qt saucepan mash the remaining two cups of berries. Stir in sugar, cornstarch and 1/2 cup water. Cook over medium heat, stirring constantly, until mix is thick and boils one minute. Take the sauce off the heat. Let it cool down a few minutes and then pour it over the strawberries, making sure to cover each berry. The sauce will flow down through the berries. Put the pie into the refrigerator, cool to room temperature and serve. Excellent alone or with a scoop of premium vanilla ice cream or a large dollup of fresh whipped cream."]

* Per serving · 4 servings · Values may vary.

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