Fresh Cream Cheese Strawberry Pie

Oregon is a magical place, a place where you can travel a mere 40 minutes away from the city, and pick your own, fresh strawberries:

We got a three pounds of berries, of which we mashed into a pulp, mixed with sugar and cornstarch and stirred on the stove until thick:

A pie crust was baking away in the oven, and it was easy to make! Shortening quickly whipped until creamy with hot water and milk, and then mixed with four until it formed into a dough, I rolled it out between two sheets of wax paper, gently laid it in my pie glass, poked a billion holes in it, and popped it into the oven until light brown and crisp, round 15 minutes on 400:

After the crust had cooled, a cream cheese/lemon juice and rind/powdered sugar mixture was spread into the bottom.  And then a fresh, uncooked layer of strawberries followed:

After that the stovetop strawberries were dolloped on top, and it was all chilled until ready to serve:

Delicious!