• First, you will make the crust. Begin by adding flour, cornstarch, baking powder and sea salt to a medium sized bowl. Mix well. Set aside.
• In a separate bowl (I like using my KitchenAid Mixer here with the paddle attachment) add room temperature butter and sugar and beat on medium to medium high speed until smooth and creamy. Add in egg and vanilla and continue to mix while scraping down the sides. Dump in the dry ingredients that were set aside and mix on low until combined.
• Cover and place in refrigerator for at least 20 minutes. Once you remove it from the refrigerator, you may need to let it warm up slightly so it is a little easier to work with. This is especially true if you kept it in the refrigerator for more than a couple of hours.
• Preheat the oven to 350 degrees. Place down parchment paper on the pan you will use. I will sometimes use a round pizza pan and sometimes use a baking sheet.
• Press the dough onto the pan leaving it about 1/3" thick. If you get it any thinner than that, the crust will be crunchy. We like it chewier. Bake 16-17 minutes or until the edges start to brown, being careful not to overcook. Let cool completely before decorating.

Make the Frosting

• In a medium bowl, beat the cream cheese and room temperature butter together until smooth. This usually takes me a couple of minutes. Next, add in powdered sugar and vanilla. Again, beat until smooth and creamy. Spread over the cooled cookie dough crust. I like to leave it plenty thick so the fruit can be pressed into it.
• Decorate with the fruit of your choice. This can be served immediately or place in the refrigerator for a few days.