Of all the fruit and veggie seasons I look forward to, I think I look forward to strawberry season the most.  Maybe, it's because strawberries and sweet and juicy and delicious.  Or maybe it's because it's only about two weeks long, so the days it's here are SUPER exciting.  Or MAYBE, it's because during strawberry season, I can make strawberry pie.  And not just any strawberry pie, but the best strawberry pie in the entire world: my mom's strawberry pie. 

No, your mom's is not better than mine.  It's just not.  Stop pretending and make this pie instead.  You'll be happy you did. 

I'll even be kind and share the recipe, step by step, so you can make it yourself. 

First, you must go to a strawberry field (preferably one in Lancaster, PA), and pick strawberries.  You will need one quart, but you should pick more than that.  Because they are delicious, and because you only have two weeks to pick them, and then they'll be gone.  And you'll have to wait another year.  So pick at least a gallon.  Then you'll have this:
Stir together cream cheese and sour cream until smooth.  Spread evenly over cooled pie crust.

Mash 1 cup (out of your quart) of strawberries.  In a saucepan, combine mashed berries and water.  Heat until simmering, then simmer for 5 minutes.  Stir cornstarch into sugar, then add to berries while stirring.  Cook over slow heat, stirring frequently, until thickened (about 10 minutes).  Stir in lemon juice and take off heat to cool slightly. 

While the berry mixture is cooling, cut the remaining berries and place on the cream cheese layer of the pie.  Pour the berry sauce over the strawberries and spread evenly.  Place in refrigerator to cool completely.  It will look something like this:


Slice (or not...).

Eat.

Be Happy.