PASTRY:

1 c. flour
Pinch of salt
1/4 c. butter
Cold water

FILLING:

6 oz. cream cheese
4 tbsp. sour cream
2 pts. fresh strawberries
3/4 c. water
1 c. sugar
3 tbsp. cornstarch
2 tsp. lemon juice

1. Make pastry by sifting flour and salt into a large bowl. Rub in butter with your fingertips until mixture looks like fine bread crumbs. Add enough water to form a stiff dough. Chill. Roll out and cover the bottom of a pie tin. Bake in a 375 degree oven until golden brown.

2. Cream the cheese and sour cream together and spread over baked pie shell.

3. Wash and hull the strawberries. Place one cup of strawberries in a saucepan with the water and simmer for about five minutes.

4. Combine sugar and cornstarch. Mix with cooked strawberries. Stirring constantly, cook until syrup is clear and thick. Add lemon juice and cool.

5. Place remaining uncooked strawberries in pie shell on top of the cheese. Pour cooked strawberries and syrup on top. Chill. Serves 6.