Makes one 9-inch pie
1 prebaked 9-inch pie shell
5 cups strawberries, washed and hulled; left whole if small,
halved if larger
¾ cup sugar
3 tablespoons cornstarch
½ cup water
1/3 cup cream cheese, softened
Mash enough strawberries to measure ¾ cup. Mix the sugar and
cornstarch in a large saucepan. Gradually stir in the water and mashed berries.
Cook over medium heat, stirring constantly until the mixture thickens and
boils. Boil and stir for one minute. Remove from the heat and set aside to cool
for 20 to 30 minutes.
Beat the softened cream cheese until smooth; spread in the bottom
of the pie shell. Place the remaining strawberries in a large bowl. Add the
cooled glaze and gently toss to combine. Fill the shell with the berry mixture.
Refrigerate until set, at least 3 hours.
“The first-of-the-season strawberries, sweet, tiny, and juicy,
belong on this pie. Make your own homemade piecrust (page
128) for an extra-special pie that will make you wish strawberry
season would never end”
