Berries and Cream Croustade

Our strawberries are in season and I had some fresh blueberries so I set forth to make a dessert using those fruits. Who doesn't love a nice flaky pie crust bursting with berries?  How about a pie crust with cream cheese and berries?  Yes, please!! 

Berries and Cream Croustade

Croustade:
1-1/3 cup all purpose flour (I used Jovial Einkorn flour)
1 stick cold butter (salted)
1/4 cup ice cold water
(or use your favorite pie crust recipe or store bought)

1 egg white

Filling:
1/2 teaspoon lemon juice
8 ounces low fat cream cheese, softened
1/3 cup powdered sugar 
1 egg yolk
2 Tablespoons flour (I used Jovial Einkorn flour)

Topping:
2-3 cups fresh berries
additional powdered sugar (for dusting.)

Using a food processor, add butter to flour, pulsing until butter is pea sized. 

With the machine pulsing, add ice water just until the dough holds together without being wet or sticky.  It should "ball up." If you need more water add it 1/2 tablespoon at a time. 

Place dough onto piece of plastic wrap.  Flatten dough a little bit into the shape you are going to use.  I used a rectangle shape so I shaped it into a rectangle but you can also make it round. Place in refrigerator for one hour. 

Heat oven to 350 degrees.  Place a piece of parchment paper onto a flat cookie sheet.  Be sure it is large enough for your dough piece. Flour the surface you are going to roll the dough out onto. Place dough side down leaving the plastic wrap on top to roll onto.  Roll out dough into shape you need. Your dough should be 1" wider on all sides than the final size you need and be 1/8" thick. If you are using a rectangle shape you can cut off the odd shaped edges to even it out.  

Using your rolling pin dusted with flour roll the dough onto the rolling pin and then unroll it onto your parchment paper. Fold 1" of edges in toward center, forming even border.  If you like, pinch edges to form fluted edges. 

Using a fork, prick holes in the bottom of the crust.  

Bake for 15 minutes. Remove from oven and place on cooling rack while you make the filling.

For filling, beat together lemon juice, cream cheese, powdered sugar, egg yolk and flour until smooth.  Spread onto middle of your croustade.  

Brush outside edge with egg white.  Return to oven for 14-16 minutes or until crust is golden and cream cheese is set. (The flatter you make your cream cheese the less you need to cook it to be sure egg is done.)

Slide parchment and crust onto a cooling rack.  Cool completely.  Slide crust off of parchment onto serving plate. Sprinkle berries on top.  

Dust with powdered sugar and serve.  Refrigerate leftovers