Combine flour, butter and powdered sugar to food processor and pulse just until no butter lumps remain, your mixture should resemble coarse cornflour and stick together easily when pressed between your fingers.

Combine mixture into a ball and refrigerate for 30 min.

Preheat oven to 425 degrees. Press crust into a 9 inch pie plate and bake for 9-11 minutes.

Let cool.

Add cream cheese, sour cream, sugar, vanilla and orange zest to a mixer and beat for 1-2 minutes. Spread on top of crust and place in the fridge.

Slice strawberries and layer them on top of the filling and return to the fridge.

Squeeze one orange into a small saucepan to get about half a cup of fresh orange juice. Make sure juice is COLD.

Add cornstarch and powdered sugar and whisk until no lumps remain.

Slowly heat stirring constantly, remove from heat once it has boiled for 30 seconds.

Let glaze cool to room temperature.

Drizzle or brush glaze over strawberries.

Cover and place in the fridge for 1-2 hours or overnight.