Crust: I use a storebought pie crust for this, but often strawberry pies are served with graham cracker crust. To parbake, line the empty pie crust with foil and fill with sugar, dry beans, or pie weights. Bake according to package directions until cooked through, then let cool completely. If you use the sugar method, the sugar can be reused in baking, just let it cool before you put it back in a container.

Make In Advance: This pie keeps really well lightly covered in the fridge for at least a few days. The strawberries may release a little bit of liquid, but the crust and cream cheese layer form a nice barrier to keep things sturdy.

Frozen Strawberries: I only tested this recipe with fresh strawberries, but I think frozen strawberries would work really well, just eliminate the water from the cornstarch mixture. Instead, toss the frozen berries with the sugar and cornstarch and cook in a skillet just until some of the liquid releases and thickens.