Double Berry Vanilla Cream Pie
Toasted Almond Crust
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/3 cup shortening
1/4 cup toasted almonds — finely chopped
3 tablespoons water — to 4 tablespoons
1 package vanilla pudding mix -not instant
1 3/4 cups milk
1/2 cup sour cream
10 ounces frozen strawberries in syrup -thawed
1 tablespoon cornstarch
4 cups fresh strawberries
1 cup fresh blueberries
sweetened whipped cream
Preheat oven to 450ºF. In a mixing bowl, combine the flour, sugar and salt. Cut in the shortening until the pieces are the size of small peas. Stir in the almonds. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork. Push to the side of the bowl; repeat with 2 to 3 tablespoon more water until all of the flour mixture is moistened. Form the dough into a ball. On a lightly floured surface, roll out the dough to a 12-inch circle; transfer to a 9-inch pie plate. Trim 1/2-inch from the edge of the plate; fold under the extra pastry and flute the edge. Prick the bottom and sides of the crust. Bake for 10 to 12 minutes; cool.
For the cream filling, cook the vanilla pudding mix according to the package directions, except use the 1 3/4 cups milk for the liquid. Cool the pudding for 10 minutes. Fold in the sour cream. Spread into the bottom of the cooled pie crust. Cover with plastic wrap; chill for 1 hour, or until firm. For the glaze, puree the frozen strawberries in a blender. In a small saucepan, stir the puree into the cornstarch. Cook and stir until thickened and bubbly.
Cook for 2 minutes longer. Cover the surface with plastic wrap; cool to room temperature. To assemble the pie, arrange half of the fresh strawberries, stem ends down, over the cream layer in the pie crust. Sprinkle with half of the blueberries. Drizzle 1/3 of the glaze over the berries. Arrange the remaining berries over this layer. Drizzle the remaining glaze over the berries. Chill for 2 to 4 hours.