Summer Berry Pie

• 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
• 12 pint blueberries
• 12 pint raspberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 teaspoons lemon juice

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

cream cheese, sugar, shortbread pie crusts, strawberry, blueberries, raspberries, sugar, cornstarch, lemon juice

Taken from www.food.com/recipe/summer-berry-pie-381507 (may not work)