In a bowl, combine the flour and salt; cut in the shortening until mixture resembles coarse crumbs.
Combine 4 tsp. milk and water; gradually add to crumb mixture, tossing with a fork until dough forms a ball.
Refrigerate for 30 minutes.
Roll out pastry to fit a 9 inch pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edge of pastry.
Line unpricked pastry shell with a double thickness of heavy duty foil.
Bake at 450º for 8 min.
Remove foil; bake 7 min. longer. Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar, and remaining milk until smooth. Spread over the bottom of crust; arrange strawberries over the top.
In a saucepan, combine the sugar, cornstarch, salt and water until smooth.
Bring to a boil;cook and stir for 2 min. until thickened.
Remove from the heat; stir in gelatin until dissolved.
Chill until partially set.
Pour over berries. Refrigerate until set.