Double berry vanilla-cream pie

8 servings

Ingredients

Quantity Ingredient
4 Serving-size package regular vanilla pudding mix
1¾ cup Milk
½ cup Dairy sour cream
10 ounces Package frozen strawberries in syrup, thawed
1 tablespoon Cornstarch
5 cups Medium strawberries
1 cup Blueberries

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING (Featured on this issue's cover.) The berries top a layer of tangy-sweet sour cream pudding in an almond crust.

Toasted Almond Crust (recipe follows) or pastry for a single-crust 9-inch pie Sweetened whipped cream 1. Prepare pastry for crust. On a lightly floured surface, roll out to a 12 inch circle. Transfer to a 9-inch pie plate.

2. Trim ½ inch from edge of pie plate; fold under extra pastry and flute edge. Prick bottom and sides of crust. Bake in a 450-F oven for 10 to 12 minutes. Cool.

3. For cream filling, cook vanilla pudding mix according to package directions, except use the 1¾ cups milk for the liquid. Cool pudding for 10 minutes. Fold in the sour cream. Spread into bottom of the cooled piecrust. Cover with plastic wrap; chill for 1 hour or till firm.

4. For glaze, puree frozen strawberries in blender. In small saucepan, stir puree into cornstarch. Cook and stir till thickened and bubbly. Cook 2 minutes more. Remove from heat. Cover surface with plastic wrap. Cool to room temperature.

5. To assemble pie, arrange half of the fresh strawberries, stem ends down, over cream layer in piecrust. Sprinkle with half of the blueberries. Drizzle ⅓ of the glaze over the berries.

6. Arrange the remaining berries over this layer. Drizzle remaining glaze over berries. Chill for 2 to 4 hours. Serve immediately with whipped cream.

Makes 8 servings.

TOASTED ALMOND CRUST:

In a mixing bowl, combine 1 ¼ cups all-purpose flour, 1 tablespoon sugar and ¼ teaspoon salt. Cut in ⅓ cup shortening or lard till pieces are the size of small peas. Stir in ¼ cup finely chopped toasted almonds. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat using 2 to 3 tablespoons more water till all is moistened. Form dough into a ball.

Nutrition Note: You can lower the fat in this fresh-fruit pie without anyone noticing by using non-fat dairy sour cream instead of the regular sour cream, as well as 1 ½ cups skim milk and reduced-calorie pudding mix. Source: Midwest Living, August 1995

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