Triple Berry Cream Pie

Name: Triple Berry Cream Pie
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 serving(s)
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

Submitted by Chef #DBLEE

"Mixed berry fruit pie."

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Ready In:: 1hr
Ingredients:: 11
Serves:: 6

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

Preheat oven to 400°.
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.
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.
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.
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.