Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1 6-ounce package (1 cup) semisweet chocolate pieces
1 tablespoon butter
1 8-ounce package cream cheese, softened
2 tablespoons orange liqueur
1/4 cup sifted powdered sugar
1 quart whole strawberries, rinsed and stems removed
1 cup mixed berries, such as blueberries and raspberries
2 tablespoons red currant jelly
1/2 cup whipping cream
2 tablespoons sifted powdered sugar
1/2 teaspoon finely shredded orange peel
Directions
- For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening
until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a
fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until
flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch
circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra
dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in
a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside. - In a saucepan combine chocolate and butter. Heat and stir over
medium-low heat until melted. Add cream cheese and liqueur. Heat and
stir until combined. Remove from heat. Stir in the 1/4 cup powdered
sugar. Spread in baked pastry shell. - Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt
jelly; brush over berries. Cover; chill for 4 hours. - To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2
tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped
cream into center of pie. Makes 12 servings
All the Best,
Chef Murph
