American Pie Council


2012 Professional Fruit Berry

1 cup all-purpose flour
1 cup cake flour
1 tsp salt
3/4 cup Crisco shortening, chilled
6 Tbsp ice cold water
Blend flours and salt in a mixing bowl. Cut chilled shortening into 1 inch cubes. Cut shortening cubes into flour mixture using a pastry blender until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Sprinkle half of the ice water over the mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water, one Tbsp at a time, until dough is moist enough to hold together. Refrigerate until ready to roll out. Roll out and place in a 9-inch pie pan. Bake at 400 degrees for 10 minutes until lightly browned. Cool on a wire rack before filling.

1/2 cup cream cheese
1/4 cup powdered sugar
2 cups whipped cream
1/2 cup lime curd
1 cup whipped cream
4 cups mixed berries
apricot jam, beaten, for glaze
Mix cream cheese and powdered sugar together until smooth. Add whipped cream that has been beaten until stiff. Spread on bottom of baked crust. Whip 1 cup cream until stiff and add lime curd. Spread lime curd mousse on top of cream cheese layer. Arrange berries on top of pie in concentric circles and brush with beaten apricot jam as a glaze.

Finely grated lime zest
4 egg yolks
1/2 cup sugar
3 fluid oz lime juice, freshly squeezed
4 Tbsp unsalted butter, cut into pieces
In a microwave bowl, beat yolks and sugar until blended. Stir in lime juice and butter. Cook until thickened but do not boil or it will curdle. When thickened, (at about 196 degrees), pour at once into strainer. Press with back of spoon until only course residue remains. Discard residue, stir in zest, and allow it to cool.