Ingredients
1-1/4 cups all-purpose flour5 teaspoons confectioners’ sugar1/2 cup butter, meltedTOPPING:3/4 cup sugar1/4 cup cornstarch4 cups fresh or frozen huckleberries1/3 cup waterFILLING:1 package (8 ounces) cream cheese, softened1/2 cup confectioners’ sugar1 tablespoon lemon juice1 teaspoon grated lemon zest1 teaspoon vanilla extract1 cup heavy whipping cream, whipped
Preparation
In a bowl, combine flour and confectioners’ sugar. Stir in butter. Press onto the bottom and sides of two greased 9-in. pie pans. Bake at 375° for 8-10 minutes or until golden brown. Cool on a wire rack.
For topping, combine sugar and cornstarch in a saucepan; stir in berries and water. Cook and stir over medium heat until mixture comes to a boil; boil for 2 minutes. Cool.
In a bowl, beat cream cheese, sugar, lemon juice, zest and vanilla until light and fluffy. Fold in whipped cream. Spoon half into each crust making a slight well. Spoon topping over filling. Chill for 1 hour.
