Make crust: Preheat oven to 400. In a bowl, mix flour and salt. With a pastry blender or two knives, cut butter and shortening until crumbly. Sprinkle with 3 T 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" 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.
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, ntil fluffy and well-mixed. In another bowl, gently mix berries.
Spoon two-thirds of cream mixture into crust; smooth top. Spoon 2/3 of berries over cream. Mound remaining cream in center and top with remaining berries. Chill for 1 to 4 hours.
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1236 (80%)|
|Amt Per Serving||% DV|
|Total Fat 137.3g||183 %|
|Saturated Fat 76.1g||380 %|
|Monounsaturated Fat 35.9g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 420mg||129 %|
|Sodium 1102.8mg||38 %|
|Potassium 579.3mg||15 %|
|Total Carbohydrate 59.9g||18 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 58.4g|
|Protein 23.9g||34 %|
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Calories per serving: 1545
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