- 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
- 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.