Strawberry/Raspberry Cream Pie

Ingredients:

Pastry

1 cup flour, unsifted
1 Tbsp sugar
½ tsp salt
½ cup salad oil
1 Tbsp milk
Blend flour, sugar, salt, oil and milk in a 9-inch pie plate with a fork and shape into crust. Bake for 10 – 12 minutes in a hot (400°) oven. Let cool.

Filling

1 – 8 oz pkg cream cheese, softened
½ cup sifted powdered sugar
1 – 8 oz container whipped topping (I use whipping cream)
1 tsp vanilla
Let cream cheese soften; whip until fluffy. Gradually add sifted powdered sugar. Fold in whipped topping. Continue to beat until well blended. Add vanilla, blend well. (If using whipping cream, whip until thick and add 2-3 Tbsp sugar gradually. Fold into cream cheese). Pour on top of cooled prepared piecrust. Chill.

Topping

1 cup water/juice*
1 cup sugar (if berries are unsugared)
2 – 4 Tbsp cornstarch
Combine in saucepan water/juice*, sugar & cornstarch; cook until mixture thickens (a full boil and turns clear – approx 8-10 minutes).
Add: 2 – 3 cups fresh strawberries or raspberries. Stir just until fresh fruit is blended into sauce or frozen berries are just thawed. Add red food coloring.
* (If using frozen strawberries, drain juice from berries, pour thawed juice into measuring cup and add cold water to measure 1 cup liquid.) If berries are sugared, blend in cornstarch before cooking. If berries are NOT sugared, add sugar & cornstarch to cold liquid before cooking. Frozen berries require more cornstarch. Set container in ice water to cool. Chill.

Directions:

Pour Berry topping over chilled cream cheese in piecrust. Chill.
Berry topping and piecrust can be made ahead of time.