1 (9 inch) pie shell, or 8 inch

For filling:

1 quart strawberries, (3 cups for 8 inch pie), washed and hulled
3 oz. pkg. cream cheese, softened

Spread cream cheese over bottom of cooled baked pie shell with half of the berries (the choicest). Mash and strain remaining berries until juice is extracted. If necessary add a little water to make 1 1/2 cups juice, (1 1/8 cups for 8 inch pie). Bring juice to boil and gradually stir in mixture of 1 cup sugar and 3 tablespoons cornstarch (3/4 cup sugar and 2 1/4 tablespoons cornstarch for 8 inch pie). Cook over low heat stirring constantly, until boiling. Boil 1 minute. Cool. Pour over berries in the pie shell. Chill about 2 hours or more. Just before serving, decorate with whipped cream or whipped topping. Note: to make French glaze raspberry, or French glaze blackberry, follow recipe above.