Triple Berry Cream Pie

Ingredients

• 4.4 oz basket blueberries 
• 0.8 cup confectioners' sugar 
• 6 ounces cream cheese at room temperature
• 1.5 cups flour all-purpose
• 1.5 cups heavy cream 
• 6 oz basket raspberries 
• 0.3 teaspoon salt 
• 2 cups strawberries hulled cut into quarters (8 oz.)
• 4 tablespoons butter unsalted cold cut into pieces
• 0.5 teaspoon vanilla extract 
• 0.3 cup vegetable shortening chilled

Equipment

• bowl
• oven
• blender
• aluminum foil
• pie form

Directions

1. Make crust: Preheat oven to 400F. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly.
2. 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.
3. Line crust with foil and fill with pie weights.
4. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes.
5. Let cool.
6. 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.
7. 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.