Presented by: Mary-Beth Bradley

makes one 9-inch pie

Ingredients for Pastry

• 1 cup flour
• 1 tablespoon sugar
• 6 tablespoons butter
• 1 egg yolk
• 1 tablespoon ice water

Ingredients for Filling and Glaze

• 3 ounces cream cheese
• 3 tablespoons sour cream
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 1/2 quart fresh Washington strawberries
• red food coloring

Preparation

Combine flour, sugar and butter in food processor (or use fingertips to blend) until the texture is like a coarse meal. Add egg yolk and water. Blend until smooth. Chill 1 hour. Roll out between floured plastic wrap and prick bottom. Press into a 9-inch quiche-type pan with removable bottom. Bake at 375 degrees for 15 minutes. Cool.

Beat cream cheese and sour cream until smooth. Spread on pastry shell and refrigerate. Hull berries and mash some of them (uneven ones) to make one cup. Force mashed berries through a sieve to extract pulp and add enough water to make 1 cup. Mix sugar and cornstarch. Add preceding pulp/water mixture and cook over medium heat, stirring until mixture is clear and thickened. Boil about one minute, stirring. Cool slightly and add a little red food coloring. Fill shells with remaining pretty strawberries. Pour glaze mixture over berries. Chill at least 2 hours.