I’ve found that using butter for fat makes the flakiest, tastiest crust. Butter should be cool but somewhat softened. Shortening should be put in the freezer for about half an hour prior to use. I’ve tried the suggestion of using very cold butter but it does not cut into the flour well, you just get butter bits covered in flour. This recipe makes one single pie crust.

The heavy cream must be ice cold; if not, it won’t hold stiff peaks, no matter how long or hard you beat it. Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.

Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.

CALORIES 166 (22% from fat); FAT 4 .1g (sat 2g,mono 1.2g,poly 0.6g); PROTEIN 2 .6g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 153mg; FIBER 2 .2g; IRON 0 .6mg; CARBOHYDRATE 30 .9g

Make sure the brown bag is not recycled. You want to make sure there are no chemicals.