|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Flour||1 Cup (16 tbs)|
|Confectioners sugar||2 Tablespoon|
|Cream cheese||8 Ounce (1 Package, At Room Temperature)|
|Lemon yogurt||2 Tablespoon|
|Sugar||1 Cup (16 tbs)|
In a food processor, combine crust ingredients and process until crumbly. Form into a ball, wrap in plastic wrap, and refrigerate until firm.
Unwrap dough and place in a 9" pie pan. Press and mold to form a shell.
Bake at 375° for 10 minutes or until light golden brown. (Check often as crust burns easily.) Cool completely.
Mix together cream cheese and yogurt until smooth and spreadable. Spoon into pie crust and spread evenly over the bottom.
Wash, hull, and drain berries. Place half of the berries upright in the cream cheese. Puree the remaining strawberries in a food processor. Strain puree to remove pulp and seeds from juice.
In a small saucepan, bring strawberry juice to the boiling point.
Stir together sugar and cornstarch.
Using a whisk, gradually stir sugar mixture into the juice. Cook over low heat for 10 minutes, stirring occasionally.
Cool and pour over upright berries. Chill until set.