Two Pastel Pies
|Berries||3 Cup (48 tbs) (Choose Any Two, 1 1/2 Cup Each ; From- Strawberries, Raspberries, Blackberries, Blueberries, Gooseberries, Or Red Currants)|
|Cream cheese||4 Ounce|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Whipping cream||1 1⁄3 Cup (21.33 tbs)|
|Baked butter pastry shell||2|
|Granulated sugar||1 Tablespoon|
|Fresh mint leaves||4|
Hull, remove blossom ends, or stem berries as necessary.
Rinse and drain.
In a food processor or blender, separately whirl 3/4 cup of each kind of berry until smoothly pureed.
Pour each puree through a fine strainer into separate bowls, rubbing pulp to extract as much as possible; discard seeds.
Cover and refrigerate.
Using an electric mixer, beat cream cheese, powdered sugar, vanilla, lemon peel, and lemon juice on high speed until smoothly blended.
Scoop half the mixture into another bowl.
Add 1 berry puree to each bowl; beat to blend well.
Whip cream until it holds soft peaks; add half the cream to each berry mixture and fold to blend.
To make each pie, spread 3/4 cup of 1 berry mixture into a pastry shell.
Set aside a few berries of the matching flavor, and lay the remainder onto berry filling (slice strawberries; sprinkle gooseberries with about 1 tablespoon granulated sugar).
Top with remaining same-flavor berry mixture, swirling over fruit.
Garnish with reserved berries and mint leaves.