Ingredients

1-1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 to 5 tablespoons cold water

1 6-ounce package (1 cup) semisweet chocolate pieces

1 tablespoon butter

1 8-ounce package cream cheese, softened

2 tablespoons orange liqueur

1/4 cup sifted powdered sugar

1 quart whole strawberries, rinsed and stems removed

1 cup mixed berries, such as blueberries and raspberries

2 tablespoons red currant jelly

1/2 cup whipping cream

2 tablespoons sifted powdered sugar

1/2 teaspoon finely shredded orange peel

Directions

1. For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening

until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a

fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until

flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch

circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra

dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in

a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.

2. In a saucepan combine chocolate and butter. Heat and stir over

medium-low heat until melted. Add cream cheese and liqueur. Heat and

stir until combined. Remove from heat. Stir in the 1/4 cup powdered

sugar. Spread in baked pastry shell.

3. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt

jelly; brush over berries. Cover; chill for 4 hours.

4. To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2

tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped

cream into center of pie. Makes 12 servings.