We are just getting into the picking season in Maine. Cooks Illustrated did a fresh strawberry pie a while ago. Probably years, now (2001-02?). It used pureed strawberries cooked with cornstarch and sugar as a base for heaps of fresh berries and a light glaze on top. Using techniques from that as well as The Pie and Pastry Bible (there, see, it really is relevant to the forum), and my MIL’s strawberry cream cheese pie recipe, I came up with my own little piece of strawberry heaven. I combined their filling with a thin layer of sweetened cream cheese on the bottom of the pie, and then rosettes of cream cheese around the edges. It is wonderful, and certainly doesn’t last long.