1 fully baked sweet pastry shell (recipe below)
3 oz. pkg. cream cheese, softened
3 tbsp. sour cream
2 tsp. sugar
1 to 1 1/2 qt. fresh strawberries
1 c. sugar
3 tbsp. cornstarch
Red food coloring

Beat cream cheese until fluffy. Add sour cream and 2 teaspoon sugar. Beat until smooth. Spread on bottom of shell and refrigerate until set. Wash and hull strawberries. Mash enough uneven ones to make one cup. Force through sieve and add water to make one cup. Mix sugar and cornstarch. Add 1/2 cup water and sieved strawberries. Cook over medium heat, stirring until mixture is clear and thickened. Boil one minute, cool. Add food coloring. Fill shell with remaining berries, tips up. Pour cooked mixture over top and chill for at least one hour. Serves 6 to 8.

SWEET PASTRY SHELL:

1 c. flour
1 tbsp. sugar
6 tbsp. butter
1 egg yolk
1 tbsp. ice water
Use 9 inch pie plate

Combine flour and sugar. Cut butter into flour mixture. Add egg yolk and ice water. Form dough into a ball. Roll out between two sheets of waxed paper until about 2 inches larger than pan. Ease dough into pan and firm gently. Trim edges, prick bottom. Bake at 375 degrees for about 15 minutes or until lightly browned.