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Triple Berry Cream Pie




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Triple Berry Cream Pie

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Nutritional Information

* Amount per serving
* Calories: 479
* Fat: 36g
* Saturated fat: 20g
* Protein: 5g
* Carbohydrate: 37g
* Fiber: 1g
* Cholesterol: 99mg
* Sodium: 158mg

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Rate and Review Read Reviews (6)

Good, solid recipe

* YIELD: 8 Servings
* COST PER SERVING:$1.62
* COURSE: Desserts, Pies/Pastries

Ingredients

* Crust:
* 1 1/2 cups all-purpose flour
* 1/4 teaspoon salt
* 4 tablespoons cold unsalted butter, cut into pieces
* 1/4 cup vegetable shortening, chilled
* FILLING:
* 6 ounces cream cheese, at room temperature
* 3/4 cup confectioners' sugar
* 1 1/2 cups heavy cream
* 1/2 teaspoon vanilla extract
* 2 cups strawberries, hulled and cut into quarters (8 oz.)
* 1 (6 oz.) basket raspberries
* 1 (4.4 oz.) basket blueberries

Preparation

* Make crust: Preheat oven to 400°F. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 Tbsp. 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 into an 11-inch round. Fit into a 9-inch 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.
* Make filling: 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 for 1 to 4 hours.