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.