Ingredients
2 cups all-purpose flour1 tablespoon sugar1 teaspoon salt1/2 cup cold butter, cubed5 tablespoons shortening4 tablespoons ice water2 tablespoons lemon juiceFILLING:1 cup plus 1 teaspoon sugar, divided2 tablespoons plus 2 teaspoons quick-cooking tapioca1 tablespoon lemon juice4 cups fresh Marionberries or blackberries1 package (8 ounces) cream cheese, softened1/2 cup confectioners’ sugar1/2 teaspoon almond extract1/2 teaspoon vanilla extract1 tablespoon heavy whipping cream
Preparation
In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each half into a disk; cover and refrigerate 10 minutes.
Meanwhile, in a large bowl, mix 1 cup sugar with the tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll 1 half dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate.
In a small bowl, beat cream cheese, confectioners’ sugar and extracts; spread over prepared crust. Top with berry mixture.
Roll out remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar.
Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.
