1 (3 oz.) pkg. cream cheese, room temp.
1 baked 9" pie shell
1 qt. strawberries, blueberries, or raspberries, washed, drained & hulled if necessary
1 1/4 c. granulated sugar
3 tbsp. cornstarch
1 tbsp. lemon juice
1/3 c. heavy cream, whipped

Work cream cheese with a fork until softened. Spread cream cheese over bottom of cooled pie shell. Select half of the berries, the choicest ones and press firmly into cream cheese, stems end down. Put remaining berries in a blender; cover and blend 30-40 seconds at medium speed, until pureed. Strain into a 2 cup measure and if necessary, add enough water to make 1 1/2 cups liquid.

Mix sugar and cornstarch in a small saucepan. Stir in berry and lemon juices. Cook 5-6 minutes over low heat, stirring constantly, until thick, clear and simmering. Remove from heat; cool about 10 minutes. Stir; then pour around berries in pastry shell. Chill 3 hours or longer. Before serving, top with whipped cream.