1/2cupstrawberries blended/pureed (about 6-8 large strawberries)(110 grams)
FOR THE CRUST
In a large bowl, gently whisk together flour, sugar and baking powder, make a well in the centre and add the slightly beaten egg and yolk and butter cut into pieces. Mix together to combine.
Then place the mixture on a slightly floured flat surface and work the mixture to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.
Pre-heat oven to 340° (170° celsius). Lightly grease and flour or spray an 8 inch (20 cm) pie plate.
Remove the dough from the fridge and gently knead the dough a couple of times to soften it up again. On a lightly floured flat surface roll the dough to 1/8" thickness. Place the cut out pie crust in the prepared pie plate, prick the bottom of the crust, pie dough, then cover the dough with parchment paper and weigh it down with dry beans, rice, sugar or pie weights. Bake for approximately 12 minutes. Remove from oven and remove the paper and beans.
FOR THE FILLING
While pie crust is baking in a medium bowl add cream cheese, sugar and egg, and beat well, then add the blended strawberries and beat for 1-2 minutes.
Pour filling into pie crust (if the crust rim is quite brown already, cover the rim of crust with foil), and bake for approximately 25-30 minutes, (filling should be firm around the outside and the inside wiggly when you shake the pie). Let cool and then refrigerate for at least 3 hours or overnight before serving. If desired drizzle with melted chocolate before serving or serve with a dollop of whipped cream. Enjoy!
If you prefer you can use a food processor or stand up mixer with the flat spatula attachment to form the dough.