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Blushing Berry Pie 1/2 packet frozen
ready-rolled piecrust defrosted
1 lb. fresh strawberries, divided
4 oz. white chocolate, broken into squares
1 lemon
2 tsp powdered gelatin
1 packet (8 oz.) full fat soft cheese, softened
1 carton (8 oz.) cr�me fraiche
5 tbsp lemon curd
2 oz icing sugar
8 oz fresh raspberries
Preheat oven to 400� F. Let piecrust stand at room
temperature for 15 minutes. Place pastry round in Deep Dish Pie Plate. Gently
press dough into bottom and up sides of plate using Baker�s Roller�. Prick
bottom and sides of pastry case using pastry tool; decoratively flute edge. Bake
20-22 minutes or until golden brown. Cool completely.
Rinse strawberries and pat dry. Select 8 uniformly-sized strawberries for
decoration. Slice each strawberry in half using Paring Knife, leaving stems on
each half; set aside. Hull remaining strawberries using Cook's Corer�; slice
using Egg Slicer Plus�.
Place white chocolate in Large Micro-Cooker�. Microwave on HIGH 1 minute; stir
every 20 seconds or until melted and smooth. Dip strawberry halves in melted
chocolate; place cut-side down on a sheet of Parchment Paper. Refrigerate 15
minutes or until set.
Meanwhile, spread remaining melted chocolate over bottom of baked pastry using
Skinny Scraper. Layer sliced strawberries over bottom of crust; set aside.
Finely zest lemon using Lemon Zester/Scorer; set aside. Juice lemon using
Juicer. Add cold water to juice to measure 3 1/2 fl oz. Place lemon juice
mixture in Small Batter Bowl. Microwave on HIGH 30-50 seconds or until liquid is
hot but not boiling. Sprinkle gelatin over hot liquid; whisk until dissolved.
Cool slightly.
Combine soft cheese, cr�me fraiche, lemon zest, lemon curd and icing sugar in
Classic Batter Bowl; mix until smooth. Add dissolved gelatin; whisk until smooth
using Stainless Steel Whisk. Spread cheese mixture evenly over strawberries.
Arrange raspberries evenly over top of pie filling. Place dipped strawberry
halves around edge of pie. Refrigerate 30 minutes. Serve using Slice �N Serve�.
Yield: 8 servings Source: Pampered Chef |