Heat oven to 375 F.

In large bowl, combine flour and ¼ cup sugar; cut in butter with pastry blender until mixture resembles coarse meal.

Stir in oil with a fork until all ingredients are moistened. Stir in water, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball.

Spray baking sheet with cooking spray. Shape dough into a ball directly on baking sheet. With lightly floured rolling pin, roll pastry into 11-inch circle.

Bake for 12 to 14 minutes, or until lightly browned. Cool on baking sheet 10 minutes; carefully remove to wire rack to cool.

Beat cream cheese, remaining ¼ cup sugar and vanilla until smooth.

Slide crust onto serving platter and spread with the cream cheese mixture. Arrange fruit attractively over crust, starting at outside edge.