DIRECTIONS

1.  Place a rimmed cookie sheet on the lower middle rack in oven, then preheat to 425 degrees.

2.  Unroll dough and fit into a 9" deep-dish pie plate.  Line crust with double thickness of foil and fill with pie weights, dried beans or uncooked rice. Back on a lower oven rack 20-25 minutes or until edges are golden brown.  Remove foil, bake 3-6 minutes longer if needed to turn golden brown.  Cool completely on a wire rack. 

3.  In a bowl, beat cream cheese, confectioners's sugar, lemon zest & vanilla until blended.  Spread carefully onto bottom of crust.  Refrigerate while preparing topping. 

4.  Place strawberries in a large bowl.  In a small saucepan, mix sugar, cornstarch, salt and water until blended; bring to boil over medium heat, sutrring constantly.  Cook and stir 1-2 minutes longer or until thickened and clear.  Remove from heat; stir in gelatin until dissolved.  Stir in butter.  Pour over strawberries, tossing gently to coat.  Arrange over filling.  Refrigerate 4 hours or until set.