Easter Swirl Pie (Print Version)

A visually impressive dessert featuring pastel-colored cream cheese swirls in a flaky crust, perfect for spring celebrations.

# Ingredients:

→ Crust

01 - 1 ½ cups all-purpose flour
02 - ½ teaspoon salt
03 - ½ cup (1 stick) unsalted butter, cold and cubed
04 - ¼ cup vegetable shortening, cold
05 - ¼ cup ice water, plus more if needed

→ Filling

06 - 1 (8-ounce) package cream cheese, softened
07 - ½ cup granulated sugar
08 - 1 teaspoon vanilla extract
09 - ¼ cup heavy cream
10 - 1 tablespoon lemon juice
11 - Food coloring (gel or liquid) in pastel colors (pink, blue, and yellow)

→ Optional Flavorings

12 - 1 teaspoon strawberry extract (for pink)
13 - 1 teaspoon blueberry extract (for blue)
14 - 1 teaspoon lemon extract (for yellow)

# Steps to Follow:

01 - In a large bowl, whisk together the flour and salt. 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.
02 - 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. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
03 - On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
04 - 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.
05 - In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Gradually beat in the heavy cream and lemon juice until well combined.
06 - Divide the cream cheese mixture evenly into 3 separate bowls. Add pink food coloring to the first bowl, blue food coloring to the second bowl, and yellow food coloring to the third bowl. Mix each until you achieve your desired shade. Optional: Add corresponding flavor extracts to each colored mixture.
07 - Spoon dollops of each colored filling randomly into the pre-baked pie crust, alternating colors. 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.
08 - Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely. Slice and serve chilled.

# Additional Notes:

01 - Ensure all ingredients, especially butter and shortening, are cold when making the crust for the best flaky texture.
02 - Pre-baking the crust prevents a soggy bottom and ensures a crispier pie.
03 - Let the pie chill thoroughly for at least 4 hours for clean slices.
04 - For a fruitier pie, replace some cream cheese filling with thickened fruit purees for swirling.
05 - Garnish with fresh berries, whipped cream, or a sprinkle of powdered sugar before serving.
06 - For convenience, a store-bought pie crust or graham cracker crust can be substituted.

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