1 pastry shell, cooled
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. dairy sour cream
1 - 1 1/2 qts. strawberries
Red coloring
1 c. sugar
3 tbsp. cornstarch

Beat cream cheese until fluffy; add sour cream and beat until smooth. Spread on bottom of shell and refrigerate. Wash and hull strawberries, mash enough uneven ones to make 1 cup. Mix sugar and cornstarch. Add 1/2 cup water and sieved berries, cook over medium heat, stirring until mixture is clear and thickened, then boil about 1 minute. Stir to cool slightly and add a little red food coloring if necessary. Fill shell with remaining berries, tips up and pour cooked mixture over top. Chill 1 hour.

PASTRY SHELL:

1 c. all-purpose flour
1 tbsp. sugar
6 tbsp. butter, room temp., but not soft
1 egg yolk

Combine flour and sugar; work in butter with finger tips. Add egg yolk and 1 tablespoon ice water and work with fingertips until dough holds together (don't over work it). Pat into flat round. Wrap and chill until firm enough to roll. Then roll between sheets of wax paper to fit a 9" loose bottomed tart pan. Remove top paper and turn pastry over pan centering it. Let pastry slip down into pan and gently pull off paper. Use fingertips to press pastry into pan, even off rim and chill shell.

Bake at 375 degrees pricking dough with fork whenever it begins to bubble (this keeps shell flat), about 15 minutes or until lightly browned. Remember to cool before adding filling.