1bake pie shell. Mash enough strawberries to make 1 cup. Mix sugar and cornstarch in 2 quart pan.
2Stir in water and mashed strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.
3Beat cream cheese until smooth; spread on bottom of pie shell. Fill shell with whole strawberries, pour cooked strawberry mixture over top. Refrigerate until set, at least three hours.
4For peach glaze pie: substitute 5 cup sliced peaches, seven medium, for the strawberries. To prevent discoloration, use an ascorbic acid mixture as directed on package. For raspberry glaze pie: substitute raspberries for the strawberries.