8 or 9 inch baked pie shell (recipe below)
1 qt. strawberries
1 c. water
1 c. sugar
3 tbsp. cornstarch
1 pkg. (3 oz.) cream cheese, if desired

Wash, drain and hull strawberries. Simmer 2/3 cup water and 1 cup strawberries for 3 minutes. Blend in sugar, cornstarch and 1/3 cup water. Boil 1 minute stirring constantly. Cool. Spread softened cream cheese over bottom of cooled pie shell. Save 1/2 cup of the choice b berries. Put remaining 2 1/2 cups of berries in pie shell. Cover with cooked mixture. Garnish with the 1/2 cup berries. Refrigerate about 2 hours, or until firm. Serve with whipped cream.

8 OR 9 INCH BAKED PIE SHELL:

1 c. flour
1/2 tsp. salt
1/3 c. shortening
2 tbsp. water

Heat oven to 475 degrees (very hot). Mix flour, salt. Cut in shortening. Sprinkle with water; mix with fork. Round into ball. Roll out 1 inch larger than inverted pie pan. Ease into pan, flute and prick pastry. Bake 8 to 10 minutes.