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Name: Triple Berry Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups Flour; 1/4 teaspoon Salt; 4 tablespoon Cold unsalted butter cut into pieces; 1/4 cup Vegetable shortening chilled; 6 ounce 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; 1 6 ounce basket Raspberries; 1 4.4 ounce basket Blueberries

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INGREDIENTS

1 1/2 cups Flour
1/4 teaspoon Salt
4 tablespoon Cold unsalted butter ; cut into pieces
1/4 cup Vegetable shortening ; chilled
6 ounce 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
1 6 ounce basket Raspberries
1 4.4 ounce basket Blueberries

Servings

INSTRUCTIONS

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.

NOTES

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Triple Berry Cream Pie

1 1/2 cups Flour
1/4 teaspoon Salt
4 tablespoon Cold unsalted butter cut into pieces
1/4 cup Vegetable shortening chilled
6 ounce 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
1 6 ounce basket Raspberries
1 4.4 ounce basket Blueberries

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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Nutrition

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Serving Size: 1 Serving (464g)
Recipe Makes: 8 Servings

Calories: 1545
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1545

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