Food recipes
Triple Berry Cream Pie
Triple Berry Cream Pie Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt shortening, vegetable, household, composite cheese, parmesan, hard sugars, granulated cream, fluid, heav...
Triple Berry Cream Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
cheese, parmesan, hard
sugars, granulated
cream, fluid, heavy whipping
vanilla extract
strawberries, raw
raspberries, raw
blueberries, raw
Directions:
Preheat oven to 400.
In a bowl, mix flour and salt.
With a pastry blender or two knives, cut in butter and shortening until crumbly.
Sprinkle with 3 tablespoons 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 the dough 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.
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 overnight.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
cheese, parmesan, hard
sugars, granulated
cream, fluid, heavy whipping
vanilla extract
strawberries, raw
raspberries, raw
blueberries, raw
Directions:
Preheat oven to 400.
In a bowl, mix flour and salt.
With a pastry blender or two knives, cut in butter and shortening until crumbly.
Sprinkle with 3 tablespoons 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 the dough 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.
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 overnight.