Pastry shell
1 pkg. (3 oz.) softened cream cheese
3 tbsp. sour cream
1 1/2 qt. strawberries
1 c. sugar
3 tbsp. cornstarch
Red food color

PASTRY SHELL:

1 c. all-purpose flour
1 tbsp. sugar
6 tbsp. butter (room temperature)
1 egg yolk

Make pastry shell and cool. Mix all ingredients with 1 tablespoon ice water until dough holds together. Wrap and chill until firm enough to roll. Roll between 2 sheets of waxed paper. Remove top sheet and slip down into 9 inch tart pan. Prick sides and bottom to prevent bubbling. BAke at 375 degrees for 15 minutes.

Beat cream cheese until soft. Add sour cream and beat until smooth. Spread in pie shell. Wash and hull berries. Mash uneven ones to make 1 cup. Force through sieve and add water to make 1 cup.

Mix sugar, cornstarch, 1/2 cup water and sieved berries. Cook until thickened. Fill shell with remaining berries, tips up. Pour cooked mixture over top. Chill 1 hour.