Rock Creek Lake Fresh Strawberry Pie - cooking recipe

Ingredients

1 pastry for a 9-inch pie crust
1 (8 ounce) package cream cheese, at room temperature
1/2 cup white sugar
1 cup fresh strawberries, hulled and halved
3/4 cup white sugar
3/4 cup strawberry juice
1/4 cup cornstarch
1/4 cup lemon juice
5 cups fresh strawberries, hulled and halved

Preparation

Preheat the oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie pan; prick with a fork in 1-inch intervals.
Bake pie crust in the preheated oven until golden, 15 to 20 minutes. Cool completely on a rack.
Beat cream cheese and 1/2 cup sugar in a bowl until smooth; spread evenly over cooled bottom of pie crust.
Blend 1 cup strawberries, 3/4 cup sugar, strawberry juice, and cornstarch in a blender until smooth. Transfer to a 3-quart pan over medium-high heat. Cook and stir until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
Stir remaining 5 cups strawberries into the hot strawberry glaze; mix to coat. Let cool until tepid, about 25 minutes. Pour onto cream cheese layer in pie crust. Chill until set and firm enough to slice, at least 3 hours and up to 1 day.