1 easy pie crust, refrigerated
2 tbsp cream cheese, room temperature
1 tsp butter, softened
2 tbsp sugar
Leftover blackberry and strawberry fruit filling from Mini Pies (I blended mine and sieved out the seeds).
Pan: Small Ceramic Bowl THAT IS OVEN SAFE
- Roll out pie crust to 1-2 mm thin. Make it big enough to fit in the bottom and sides of your ceramic bowl. Fold excess dough under. Pleat the pie circle nicely without lumps so it bakes evenly.
- Top with well mixed cream filling.
- Top with fruit filling.
- Top with pie crust, crimp edges with a fork.
- Bake 350 F for 35 min.