Red, White and Blue Pie
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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 peelFOR 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 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 oven for 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. Cool slightly. Pour into pie shell. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt jelly, brush over berries. Cover, chill for at least 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 12 servings