Summer Berry Pie

A light tasty and cool summer treat. Using blueberries, strawberries and raspberries in a shortbread crust thats lined with cream cheese. Top with vanilla ice cream or whipped cream if desired. Gleaned from my daughter, Danielle.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3  ounces cream cheese, at room temperature
• 1  tablespoon confectioners' sugar
• 1 (8 inch)  shortbread pie crusts (store bought)
• 1  quart strawberry, rinsed hulled and quartered
• 1⁄2 pint blueberries
• 1⁄2 pint raspberries
• 1  cup sugar
• 3  tablespoons cornstarch
• 2  teaspoons lemon juice

Directions

1. In a small bowl, stir the cream cheese, confectioner's sugar and 1 teaspoon water till smooth. Gently spread in bottom and sides of crust, set in refrig.
2. Measure 1 cup of strawberries and set aside. Combine all remaining berries in a large bowl.
3. In saucepan mash the reserved cup of strawberries. Add 3/4 cup of water and bring to a boil. Cook on low for 5 minutes. Remove from heat.
4. In a small bowl blend the sugar and cornstarch. Stir into the cooked strawberry mixture. Return to stove and stir until sugar is dissolved and comes to a full boil. Remove from heat and stir in lemon juice.
5. Pour the mixture over the berries in large bowl, gently stir to coat. Pour into crust. Refrigerate at least 4 hours or overnight. Serve with ice cream or whipped cream.