Make recipe for pie dough according to instructions. Once dough has been chilled in the refrigerator, roll the dough out onto a clean surface sprinkled with flour until about ¼ inch thick. Place dough into the pie dish, crimp the edges and trim off any excess dough. Refrigerate the dough for 1 hour.
Preheat oven to 400˚F.
Line the inside of the pie dish with aluminum foil or parchment paper and fill to the top with uncooked beans or uncooked rice. Place prepared pie dish onto a baking sheet and blind bake in the oven for about 25 minutes. Once the crust is partially baked, remove the “pie weights” (beans or rice) as well as the foil or parchment and return the crust back to the oven to complete baking, an additional 18-22 minutes. Or until the crust is golden brown. Set aside and allow crust to cool completely.
For roasted strawberries: Preheat oven to 375˚F. Place all ingredients for the strawberries into a baking dish and toss together until completely combined. Lightly roast in the oven for about 12 minutes or until strawberries begin to soften and caramelized, but have still kept their color and shape. Remove from the oven and cool completely.
For the cream cheese filling: Place cream cheese and sugar into the well of a stand mixer, fitted with a paddle attachment and beat until light and fluffy. Scrape down the sides of the bowl, add the vanilla and lemon zest and continue to beat together until no lumps remain. Gently fold in the whipped cream until fully incorporated.
To assemble: Fill the cooled pie shell with the whipped cream cheese mixture and smooth out the surface. Top the cream cheese filling with the roasted strawberries, making sure to include all the juices. Refrigerate for 1 hr. Top pie with lemon zest and serve.