Step 1

Preheat oven to 400°F. 

Step 2

Using a food processor, mix together dry ingredients. 

Step 3

Then, add cubed butter and pulse just until mixed in to the dry ingredients.

Step 4

Lastly, add a tablespoon of ice water and pulse; repeat adding ice water this way until dough sticks together.

Step 5

Roll out dough on a lightly floured surface and press into pie pan. Cover with a sheet of parchment and add pie weights (ceramic, dry beans, rice, etc). 

Step 6

Blind bake crust for 30 minutes.

Step 7

Remove and let cool on the counter.

Step 8

While the crust is cooling, chop the berries into large chunks. 

Step 9

Next, using a Kitchen

Step 10

Aid stand mixer with whisk attachment, whisk together all filling ingredients until firm peaks.

Step 11

Fill the pie crust halfway with half of the whipped filling, then top with berries. Finally, add the rest of the whipped filling on top, and top with berries.

Step 12

Serve immediately or store in fridge for up to 2 days. Enjoy!