1 graham cracker pie shell or 1 baked (8 or 9 inch) pastry shell
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar, sifted
1 to 2 tbsp. fresh lemon juice
2 qts. fresh strawberries for pie
1 1/2 to 2 c. granulated sugar
2 to 3 tbsp. cornstarch
1/2 c. boiling water
1 c. strawberries, pureed in blender

(Save the best berries for pie, but will need 1 cup strawberries, pureed in blender).

In a small mixing bowl beat at least 6 ounces of the cream cheese (depending on the size of the pie), powdered sugar, and lemon juice until smooth. Place cream cheese mixture in pie shell and chill.

Wash, hull, and sort berries, saving the perfect berries for placing in the pie shell. Puree enough remaining berries in an electric blender to make 1 cup.

Mix sugar and cornstarch in a heavy saucepan. Add crushed berries and mix thoroughly. Add boiling water and red cake coloring. Cook stirring constantly directly over flame until thickened. Cool thoroughly.

Place reserved berries in the pastry shell on top of the cream cheese mixture. Pour cooled sauce over the berries in the shell. Chill. Serve pie with whipped cream if desired.