Berries N’ Cream Pie
|This Red, White and Blue Pie is the perfect finale for your 4th of July Picnic!
1 baked pastry shell
Perfect Pie Crust:
1 1/4 cups flour
1/2 tsp salt
1/4 cup shortening
3 T cold butter
4-5 T ice cold water
Combine flour and salt in large bowl; mix well. Cut shortening and butter into flour mixture until it forms crumbs the size of small peas. Sprinkle 1 tbsp water over flour mixture; gently toss with a fork. Repeat with 1 tbsp water at a time until mixture is moist, starts to follow fork around bowl, and forms a ball of dough. Gather pastry dough into a ball; flatten to round disk about 1/2 inch thick. Cover and refrigerate dough 30 minutes. Place dough on a lightly floured surface and roll out to desired size with a floured rolling pin. Bake at 450 degrees for about 10 – 12 minutes or desired level of browning. Cool completely.
|Whitehall Specialties 851 Imitation Cream Cheese
|Simple ingredients for a delicious pie!
8 oz. Whitehall Specialties 851 Imitation Cream Cheese
1/2 cup sugar
1 tsp vanilla
1 pint heavy cream
1 quart strawberries
1 pint blueberries
2 oz White Chocolate
1 tsp shortening
In large bowl with electric mixer, beat Whitehall Specialties Imitation Cream Cheese until smooth. Gradually beat in sugar and vanilla until well blended.
In small chilled bowl with electric mixer and chilled beaters, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked pie crust.
Arrange strawberries, pointed side up, over cream cheese mixture. Fill in spaces with blueberries. Refrigerate while preparing garnish. In a small saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Drizzle over fruit and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.