• Pre-bake a pie shell until golden brown. Cool.
• Meanwhile Beat together the cream cheese and sour cream together in a mixer.
• Spread over the baked pie shell.
• Wash and hull strawberries. Reserve one pound for the top, 1 cup for the glaze and 1 cup sliced to put on top of the filling.

Glaze

• Chop a few berries to measure 1 cup. Place in a saucepan with water and simmer over a medium low heat for 5 minutes.
• Combine sugar and cornstarch. Add cornstarch and sugar mixture to cooked fruit continue cooking, stirring constantly, until syrup is thick and clear, about 10 minutes.
• Remove from heat. Add lemon juice and cool about 10 minutes.
• Spread cream cheese mixture over cooled pie shell.
• Arrange 1 cup sliced berries on the cream cheese mixture.
• Arrange remaining whole berries over the top of the sliced berries.
• Spoon cooked strawberry syrup over fresh berries.
• Chill 1 hour or longer.