Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream cheese until smooth; spread on bottom of cooked pie shell. Fill shell with remaining sliced berries; pour cooked berry mixture over top. Chill at least 3 hours or until set. VARIATIONS: Peaches Glace Pie: Substitute 5 cups sliced fresh peaches (7 med) for the strawberries. To prevent peaches from darkening, use lemon juice or ascorbic acid mixture. Raspberry Glace Pie: Substitute 6 cups fresh raspberries for the strawberries.
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