Eng_cherry berry cream cheese pie

1. Preheat the oven to 175°C

2. Combine the flour, cornmeal, and sugar. Cut in the cold butter using a box grater or pastry cutter until coarse crumbles form. Add the water just a little at a time until the dough comes together. You don't want to to be too wet or it will be hard to work with.

3. Press the dough into a loose-bottomed tart tin (the bottom of the tin just sits inside the fluted rim). Top the dough with parchment paper or foil and cover with pie weights or dry beans. Bake for 15 minutes.

4. Remove the pie weights or beans and bake the crust for another 5 minutes. It should be crisp.

5. To make the Cream Cheese Filling, beat the cream cheese and sugar together until fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and pour the filling over the crust.

6. Bake at 175°C for 15 minutes. Reduce the oven temperature to 135°C and bake for another 15 minutes. Turn the oven off and open the door to let the pie slowly come to room temperature. While the pie is cooling, make the topping.

7. To make the Cherry Berry Topping, add the cherries, blueberries, and strawberries to a medium saucepan. In a liquid measuring cup whisk together the water, lemon juice, and cornstarch. Pour the liquid over the berries and bring to a simmer. Reduce the heat a little and let everything cook, stirring occasionally, until the berry topping has thickened. It'll take 2-4 minutes.

8. Top the baked cream cheese pie with the cherries and berries. Spread it evenly. Chill for at least 2 hours before serving.