1 (8-ounce) package cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

¼ cup heavy cream

1 tablespoon lemon juice

Food coloring (gel or liquid), in pastel colors like pink, blue, and yellow (or flavors like strawberry, blueberry, lemon)

Optional Flavorings:

• 1 teaspoon strawberry extract (for pink)

• 1 teaspoon blueberry extract (for blue)

• 1 teaspoon lemon extract (for yellow)

For the Crust:

1. In a large bowl, whisk together the flour and salt.

2. Cut in the cold butter and vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

3. Gradually add ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to overmix.

4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5. On a lightly floured surface, roll out the dough into a 12-inch circle.

6. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.

7. Pre-bake the crust: Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let cool completely.

For the Fillings:

1. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.

2. Gradually beat in the heavy cream and lemon juice until well combined.

3. Divide the cream cheese mixture evenly into 3 separate bowls.

4. In the first bowl, add pink food coloring (or strawberry extract) and mix until you achieve your desired shade of pink. In the second bowl, add blue food coloring (or blueberry extract) and mix until you achieve your desired shade of blue. In the third bowl, add yellow food coloring (or lemon extract) and mix until you achieve your desired shade of yellow.

5. Spoon dollops of each colored filling randomly into the pre-baked pie crust, alternating colors.

6. Using a knife or toothpick, gently swirl the colors together to create a marbled effect. Be careful not to overmix, as you want to keep the colors distinct.

7. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely.

8. Slice and serve chilled.