Preparation:
Bring first 3 ingredients to a boil in a large saucepan, stirring constantly; boil, stirring constantly 1 minute or until thickened. Remove from heat; fold in berries. Cool.
Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until light and fluffy.
Fit 1 piecrust into a 9-inch deep-dish pieplate. Spread 1/4 cup cheese mixture in bottom of piecrust. Top with half of berry mixture. Spread with remaining cream cheese mixture, and top with remaining berry mixture.
Cut remaining piecrust into 1-inch-wide strips; arrange in lattice design over pie. Flute edges.
Bake at 375 degrees for 40-45 minutes, shielding edges with aluminum foil after 30 minutes to prevent excess browning. Remove from oven. Stir together powdered sugar and milk; brush over hot piecrust. Cool at least 30 minutes.
Prep: 15 minutes; Cook: 45 minutes |
