1 c. all-purpose flour
2 tbsp. confectioners' sugar
1/2 c. butter

1. Sift flour and sugar together.

2. With pastry blender cut in butter until mixture resembles cornmeal. Chill 30 minutes.

3. Turn into 9 inch tart or pie pan.

4. Bake in preheated 425 degree oven 10-12 minutes until golden brown. Cool on rack.

FILLING:

3 c. whole, washed and dried berries
1 (8 oz.) pkg. cream cheese
6 tbsp. sour cream
1/4 c. sugar
6 oz. currant jelly

1. Mix cream cheese, sour cream and sugar. Spread in pie crust.

2. Stand whole berries on top of cream cheese mixture until whole pie is covered.

3. Melt jelly in microwave oven or in small saucepan on top of stove. Cool slightly.

4. Spoon over top of berries. Chill.