Berry Truffle Pie


1 Pastry for Single-Crust Pie (see recipe below) or 1/2 of a 15-ounce package refrigerated piecrusts (1 crust)

1-6 ounce package (1 cup) semisweet chocolate pieces

1 tablespoon butter

1-8 ounce package cream cheese, softened

2 tablespoons orange liqueur (optional)

1/4 cup sifted powdered sugar

1 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


Prepare and/or bake pastry shell; set aside. In a saucepan combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur (if desired). Heat and stir until combined. Remove from heat. Stir in the 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.

Let pie stand at room temperature for 30 minutes before serving. 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 8 servings.

Pastry for Single-Crust Pie


1/4 cup all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 - 5 tablespoons cold water


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 (4 to 5 tablespoons total). 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.

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