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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Mixed berry fruit pie. Ingredients:
1 1/2 cups flour |
1/4 teaspoon salt |
4 tablespoons cold unsalted butter, cut into pieces |
1/4 cup crisco vegetable shortening, chilled |
8 ounces cream cheese, at room temperature |
3/4 cup confectioners' sugar |
1 1/2 cups chill heavy cream |
1/2 teaspoon vanilla extract |
2 cups strawberries, hulled and cut into quarters |
1 cup raspberries |
1 cup blueberries |
Directions:
1. Preheat oven to 400°.
2. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 tablespoons ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface roll out the dough into an 11” round. Fit into a 9” pie pan and crimp edge. Refrigerate for 10 minutes.
3. Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
4. In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
5. Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill overnight.
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