Beat cream cheese until fluffy; add sour cream and beat until smooth.
Spread mixture on bottom of pie shell and refrigerate.
Crush enough berries through a sieve to make 1 cup. Set aside.
Mix sugar and cornstarch in a saucepan, then add water and sieved berries. Cook and stir over medium heat until the mixture is clear and has thickened.
Remove from heat and stir to cool slightly; add the food coloring.
Fill the shell with remaining berries (tips up) and pour the cooked berry mixture over the top. Chill at least 1 hour before serving.
1 1 3-oz. pkg. cream cheese
3 Tbsp. sour cream
1 1 9-inch baked pie shell
1 to 1½ quarts hulled strawberries
1 cup sugar
3 Tbsp. cornstarch
½ cup water
Dash of red food coloring
3 Tbsp. sour cream
1 1 9-inch baked pie shell
1 to 1½ quarts hulled strawberries
1 cup sugar
3 Tbsp. cornstarch
½ cup water
Dash of red food coloring
This article appears in October 2024.