Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Prick with fork. Crimp edges. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
Beat yogurt and cream cheese with electric mixer until smooth. Spoon into crust-lined pan. Refrigerate about 1 hour or until set.
Mix berries and strawberry glaze. Spoon berry mixture over yogurt-topped pie crust. Cover and refrigerate any remaining pie.