Berry Biscoff Cream Pie

1. In a medium sized bowl combine flour and salt.
2. Add shortening and cut into the flour with a pastry cutter or two forks. Cut for about 1 minute or until pea sized chunks are formed.
3. Pour buttermilk into the flour mixture and stir with a fork until it starts to form a dough.
4. Using your hands press dough into one large ball being careful not to overwork your dough.
5. Split dough evenly into 2 balls.
6. Heavily flour a clean counter surface.
7. Flatten one of the dough balls into a round disk.
8. Roll out with a floured rolling pin, always alternating which direction you roll.
9. Carefully flip your pie crust once or twice and sprinkle with a little more flour to avoid your dough sticking to the countertop
10. Using a 9 inch pie plate, place it upside down on top of your dough to see if your dough is big enough yet. You want about 1-1.5 inches of excess dough around the edge of the pie pan.
11. Once big enough, gently fold the pie crust in half and place the seam in the center of your pie plate and carefully unfold.
12. Fold excess edges underneath itself all the way around the pie.
13. Use your favorite crimping method to decorate the outside edge of the pie crust.
14. With a fork, poke holes all over the bottom and sides of the pie crust.
15. Repeat steps 7-13 with second pie crust.
16. Preheat the oven to 350 degrees.
17. Cover the pie crusts with tinfoil, being sure to press down onto the bottom and the sides but pressing very lightly over the edges.
18. Bake for 9-10 minutes, then carefully remove the tinfoil and bake for an additional 11-12 minutes until just barely starting to turn light golden brown.
19. Remove and let cool completely.

1. Whip the heavy cream, 3/4 cup powdered sugar and 1 tsp almond extract with a whisk attachment until stiff peaks form.
2. Remove from bowl into a new bowl and set aside.
3. Add cream cheese, 1 cup powdered sugar and 1 tsp vanilla extract to the bowl that you whipped the whipped cream in and mix for 2 minutes until it is completely smooth.
4. Add the whipped cream to the cream cheese mixture and gently fold in until its one homogenous mixture.
5. Set aside and move onto the fruit glaze.

For the fruit glaze:

1. In a medium sauce pan add 2/3 cup water.
2. In a separate bowl add sugar, salt and corn starch. Whisk together.
3. Add 1/2 cup water to the sugar mixture and whisk together until sugar is fully mixed in.
4. Bring water in sauce pan to a boil.
5. Slowly stream in the sugar mixture, whisking constantly.
6. Stir constantly over high heat for a couple of minutes until mixture becomes thick and loses a little bit of its milky color.
7. Immediately remove from heat. Add Jello powder, lemon juice and jam and whisk to combine.
8. Set aside to cool completely, stirring every 5 minutes.

Assembly:

1. Once the crust and glaze are cooled completely, spread 1/2 jar Crunchy Biscoff onto the bottoms and sides of each baked pie crust.
2. Divide cream mixture evenly between the two pie crusts and spread on top of the Biscoff.
3. In a large bowl combine the fruit and the fruit glaze, stirring very gently so you don’t break up the raspberries too bad.
4. Divide fruit mixture evenly among two pies.
5. Serve immediately or store in the fridge until ready to serve.