Flaky Strawberry Pie

Directions

• In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine 4 teaspoons milk and water; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes or until easy to handle.
• Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge of pastry. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 7 minutes. Cool completely on a wire rack.
• In a small bowl, beat cream cheese, sugar and remaining milk until smooth. Spread over bottom of crust; arrange strawberries over the top.
• In a saucepan, combine sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Chill until partially set. Pour over berries. Refrigerate until set.