In large bowl, combine flour and 1/4 cup sugar; cut in margarine 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 in a preheated 375 F oven until lightly browned (12-14 minutes). Cool on baking sheet 10 minutes; carefully remove to wire rack to cool. Beat cream cheese, 1/4 cup sugar and vanilla until smooth. Slide crust onto serving platter. Spread with cream cheese mixture. Arrange fruit attractively over crust, starting at outside edge. Spoon Glaze evenly over fruit. Refrigerate no longer than 2 hours before serving.
In small saucepan, combine 1 teaspoon cornstarch, 1 tablespoon water, 1/4 cup orange juice and 3 tablespoons powdered sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute; cool.