4th July -- Triple Berry Cream Pie

                                 Triple Berry Pie

                                   Makes  8 servings
  Nothing says "summer" sweeter than a ripe, luscious berry pie. As you enjoy the creamy filling, pat yourself on the back: This pie surely counts as a serving of fruit, right?

Crust:
1-1/2  ...........cups all-purpose flour
1/4 ...............teaspoon salt
4 ..................tablespoons cold unsalted butter, cut into pieces 
1/4 ...............cup vegetable shortening, chilled
FILLING:
6 ..................ounces 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 (8 oz.) 
1 .................(6 oz.) basket raspberries 
1................. (4.4 oz.) basket blueberries

 Make crust:
1 .          Preheat oven to 400°F. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. 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.
2 .        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.
3 .        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.
4 .       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.
Heart healthy