Blushing Berry Pie


  • 1/2 packet frozen ready-rolled piecrust defrosted
  • 1 pound fresh strawberries, divided
  • 4 ounces white chocolate, broken into squares
  • 1 lemon
  • 2 teaspoons powdered gelatin
  • 1 (8 ounce) package full fat soft cheese, softened
  • 1 (8 ounce) carton crème fraîche
  • 5 tablespoons lemon curd
  • 2 ounces icing sugar
  • 8 ounces fresh raspberries


  1. Heat oven to 400 degrees F. Let piecrust stand at room temperature for 15 minutes.
  2. 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.
  3. Bake for 20-22 minutes or until golden brown.
  4. Cool completely.
  5. 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™.
  6. 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.
  7. Refrigerate for 15 minutes or until set.
  8. 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 ounces. 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.
  9. Combine soft cheese, crème fraîche, 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.
  10. Refrigerate 30 minutes.
  11. Serve using Slice ’N Serve®.

Yield: 8 servings

Recipe credit: Pampered Chef