Fresh Strawberry Pie

To prepare crust: Mix flour and salt in a large bowl or food processor. Cut in cold butter using a pastry blender, two knives or by pulsing in the food processor, until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.

Preheat oven to 375 degrees F.

Roll the dough between sheets of parchment paper into a 12- to 13-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Remove the second sheet. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers, a fork or spoon. Prick the crust with a fork several times.

Bake the crust until barely golden brown on the edges, 15 to 20 minutes.

Meanwhile, to prepare filling: Puree 1 3/4 cups strawberries in a food processor until smooth. Whisk sugar, water and cornstarch in a medium saucepan until the sugar is dissolved. Stir in the strawberry puree. Bring to a boil over medium heat, stirring constantly, until thickened, 1 to 2 minutes. Transfer the mixture to a medium bowl and let cool for 30 minutes.

Beat cream cheese, confectioners' sugar, lemon zest and vanilla in a medium bowl with an electric mixer until smooth. Spread evenly in the bottom of the baked crust.

Add the remaining sliced strawberries to the cooled strawberry mixture; gently stir to combine. Pour the filling into the crust. Refrigerate until cold and the filling is set, about 4 hours.