Easy Berries and Cream Pie

You'll think the crust for this super-simple pie is a mistake, but trust us. Letting it puff up and then gently patting it down makes for an easy instant crust. Use your favorite fruit preserves or jam for the filling.
  • Level: Easy
  • Total: 2 hr 55 min (includes chilling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

One 8.4-ounce sheet puff pastry, thawed

2 ounces cream cheese, at room temperature

1/3 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1 cup heavy cream

1/3 cup fruit jam or preserves like raspberry, strawberry or apricot

1/2 cup fresh berries

Directions

  1. Preheat the oven to 400 degrees F.
  2. Roll the puff pastry into an 11-inch square. Invert a 9-inch pie plate onto the center of the square and use a paring knife to cut a circle about half an inch larger than the edge of the pie plate (save the scraps for another use). Put the circle into the pie plate. Bake until the pastry rises into a golden dome, 15 to 20 minutes. Immediately use the bottom of a heat-safe measuring cup to pat down the pastry into the bottom and sides until flat, making a crust (some small pieces of puff pastry will flake off; this is fine). Let cool completely.
  3. Make the filling: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar and vanilla and beat until incorporated. Pour in the cream and beat on medium-high speed until stiff peaks form (take care not to overbeat).
  4. Spread the jam out on the bottom of the crust and then scrape the cream filling on top of it. Spread out into an even layer. Loosely cover with plastic wrap and refrigerate for at least 2 hours. Top with berries, cut into slices and serve.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Pear and Gruyere Hand Pies

Floral Apple Pie

Apple Pie Cupcakes

Scott's Salmonberry Pie

Vanilla Pudding Pies