- 2 large pie shells, baked and cooled
- 1 Blessington “busket” (4 1/2–5 pounds) fresh strawberries
- 1/2 cup whole fresh blueberries
- 1/2 cup whole fresh blackberries
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 9 tablespoons corn starch
- 8 ounces cream cheese
- 2 tablespoons powdered sugar
- 1 sliced strawberry
- 1/2 teaspoon grated lemon rind (optional)
Wash and hull strawberries. Slice 1 strawberry and set aside. In a large bowl quarter the remaining strawberries (you should have approximately 9 cups). Set aside1 cup of quartered strawberries. To the remaining berries in the large bowl add 2 cups of granulated sugar and the salt. Stir to coat. The strawberries should start releasing lots of liquid. Let the strawberries continue to break down for about 5 to 10 minutes.
Using a food processor, pulse the berries in batches until mostly liquefied with some chunks. Transfer the liquefied strawberries to a heavy pan and whisk in 9 tablespoons cornstarch till incorporated with no lumps BEFORE you turn on stovetop.
Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken. When jellied consistency is reached, remove pan from heat and let mixture cool.
While the strawberry jell is cooling, in a small bowl mix cream cheese, powdered sugar, sliced strawberry and optional lemon rind till creamy with pretty strawberry flecks. Divide the cream cheese mixture between the 2 ready piecrusts and spread to cover the bottoms of the crusts. When the jell is cool, GENTLY FOLD into it 1 cup quartered strawberries, 1/2 cup whole fresh blueberries, 1/2 cup whole fresh blackberries. When the fresh fruit is incorporated into the cooled jell, spoon half of the filling on top of the cream cheese layer in each of the pie shells. Spread to cover and fill shell. Chill before serving.