Berries and Cream Pie


1 easy pie crust, refrigerated

Cream filling:

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


  1. 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.
  2. Top with well mixed cream filling.
  3. Top with fruit filling.
  4. Top with pie crust, crimp edges with a fork.
  5. Bake 350 F for 35 min.
  6. Enjoy!



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