Fresh Strawberry Pie

OK, so hands down, this is our 2nd favorite summer time dessert. The only thing better is our fresh blueberry cheesecake (will post eventually)...but that is not only fattening as all get out, it's expensive! Have you ever bought 5 pints of fresh blueberries?!
Chris has made this wonderful pie for me since before we were married, and it's always a huge hit! I finally decided to give it a go and made it today all by myself! It's not as pretty as his are, but I'm sure it'll taste as good!
This recipe originally came from a Betty Crocker cookbook, but it maybe have been tweaked a bit, I'm not sure. I just know this is how WE make it :-)
(I'll get a good picture or two tomorrow when we get to cut into it!)

Fresh Strawberry Pie

Pastry
Ingredients:

1/2 cup plus 1 Tbsp Crisco shortening
1 cup flour
1/4 tsp salt
2 to 3 Tbsp water

Filling
1 1/2 quarts fresh strawberries
1 cup sugar
3 Tbsp corn starch
1/2 cup water
3 oz cream cheese, softened

Directions:
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool on cooling rack.
4. In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired). Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
5. In medium bowl, beat cream cheese and lemon peel until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.