For crust, in a medium mixing bowl combine flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of flour mixture, gently tossing with a fork. Push to the side of the bowl. Repeat with remaining water until all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll from center to edges, forming a circle about 15 inches in diameter.

Fold pastry into quarters and transfer to a 13-inch pizza pan. Unfold pastry and ease into pan. Trim pastry to 1/2 inch beyond edge of pan. Fold under extra pastry and flute edge. Prick pastry with a fork. Bake in a 425 degree F oven for 12 to 15 minutes or until golden. Cool.

Meanwhile, for glaze, in a small saucepan combine granulated sugar and cornstarch. Stir in pineapple juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cover surface of mixture with plastic wrap. Cool, cover and chill up to 6 hours.

In a small mixing bowl combine cream cheese and powdered sugar. Beat until well mixed. To assemble pizza, spread the cream cheese mixture over cooled pastry. Arrange fruit on top of cream cheese mixture. Carefully spoon cooled glaze over fruit. Chill for up to 2 hours before serving. Makes 16 servings.