Serves 6-8
INGREDIENTS:
- 1 9-inch, pre-made, deep dish pie shell
- aluminum foil
- approx. 2 cups dried beans for pie weights
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1- 1 1/2 cups sliced strawberries
- 2-3 Tbs light brown sugar
For the Filling:
- 8-ounces room temperature cream cheese
- 1/3 cup light brown sugar
- 1/3 cup heavy cream
Dan Eaton shows us how to make a delicious Fresh Berry Pie that has blue berries, raspberries, blackberries and strawberries in it.
PROCEDURE:
Preheat the oven to 375 degrees, prick the bottom of the defrosted pie shell with a fork, top that with a piece of aluminum foil, fill that with 1-2 cups of dried beans and, once the oven is hot, place it on a baking tray on the center rack.
While the pie shell is baking in the oven, use an electric mixer to cream 8 ounces of room temperature cream cheese with 1/3 cup heavy cream and 1/3 cup light brown sugar.
Combine all the berries in a mixing bowl with another couple of Tbs brown sugar and very gently mix that up.
After 12-15 minutes, carefully remove the aluminum foil and the beans and place the pie shell back into the oven for another 4-5 minutes to finish browning up. Take it out of the oven, when it's a nice golden brown, and let it cool down to room temperature.
Fill the bottom of the pie shell with the cream cheese mixture and top that with the berries in a high mound and then gently press down on that. Pop it into the fridge for about 1 hour to let it set up before slicing and serving.
HINTS:
Use just 1 or 2 different types of berries for a total of 4-5 cups. Be super careful removing the foil from the partially baked pie shell, it has a tendency to stick.