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To make the crust, combine the butter and cream cheese spread in a medium bowl and beat until smooth. Gradually mix in pink icing color, 1 drop at a time, until the mixture is a slightly more intense shade of pink than what you want your final crust to be. Scrape the butter mixture onto a sheet of wax paper; form into a log and wrap with the wax paper. Place wrapped butter mixture in the freezer at least 1 hour or until firm and you're ready to use. Mix a couple of drops of pink icing color into the chilled water; set aside. Whisk together the flour, strawberry flavor powder, salt, and baking powder in a medium bowl. Remove butter mixture from freezer and cut the log into small pieces; sprinkle the chopped butter mixture over the flour mixture. Gently cut the butter mixture into the flour mixture using your fingertips; continue to work the butter mixture into the flour mixture until it is evenly dispersed and the entire mixture is pink. Mix in colored water, 1/2 tablespoon at a time, until the dough comes together. Form the dough into a disk and wrap with plastic wrap; transfer to the refrigerator to chill for 1 hour. Unwrap dough; transfer to a lightly floured surface. Roll to a 10- to 11-inch circle; fit into a 9-inch glass pie plate. Fold the edges under and crimp as desired. Prick the pie shell all over the bottom and up the sides with the prongs of a fork. Freeze for 1 hour. Preheat oven to 350°. Remove pie shell from freezer; line the bottom of the pie shell with a sheet of parchment paper, then add pie weights (or dried beans) to cover the entire bottom of the pie crust. Shield the edges of the pie crust with a pie shield or aluminum foil. Bake at 350° for 20 minutes. Remove from oven; carefully remove the parchment paper with pie weights. Return pie to oven (with edges of the pie crust still shielded) for 7 to 10 minutes or until bottom of crust begins to set. Place pie crust on a wire rack to cool. To make the filling, whisk together the egg yolks and conde
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Ceramic pie dish — even browning, beautiful presentation
French-engineered grinding mechanism — lifetime pepper mill