RED WHITE AND BLUE PIE RECIPES

RED, WHITE, AND BLUE PIE | BETTER HOMES & GARDENS

Red, White, and Blue Pie | Better Homes & Gardens image

Crown the chocolate-cream cheese filled pie with sweet strawberries, blueberries, and raspberries, then brush on melted jelly to keep the berries glowing.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 5 hours 28 minutes

Prep Time 45 minutes

Number Of Ingredients 15

Ingredients

1?¼ cups all-purpose flour
¼ teaspoon salt
? cup shortening
4 - 5 tablespoon cold water
1 6 ounce package (1 cup) semisweet chocolate pieces
1 tablespoon butter
1 8 ounce package cream cheese, softened
2 tablespoons orange liqueur
¼ cup sifted powdered sugar
1 quart whole strawberries, rinsed and stems removed
1 cup mixed berries, such as blueberries and raspberries
2 tablespoons red currant jelly
½ cup whipping cream
2 tablespoons sifted powdered sugar
½ teaspoon finely shredded orange peel

Steps:

For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.
In a saucepan combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur. Heat and stir until combined. Remove from heat. Stir in the 1/4 cup powdered sugar. Spread in baked pastry shell.
Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt jelly; brush over berries. Cover; chill for 4 hours.
To serve, let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2 tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped cream into center of pie. Makes 12 servings.

Nutrition Facts : Calories 250 calories, CarbohydrateContent 26 g, CholesterolContent 33 mg, FatContent 16 g, ProteinContent 2 g, SaturatedFatContent 7 g, SodiumContent 182 mg

HERE'S TO THE RED, WHITE & BLUE PIE RECIPE - PILLSBURY.COM

Here's to the Red, White & Blue Pie Recipe - Pillsbury.com image

Try this winning entry from the 2010 State Fair Pie Contest for the State of Oklahoma.

Provided by Pillsbury Kitchens

Total Time 5 hours 0 minutes

Prep Time 40 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 lb fresh strawberries
1/2 cup fresh blueberries
1 cup sugar
2 tablespoons cornstarch
1 1/2 cups water
1 box (4-serving size) strawberry gelatin

Steps:

Heat oven to 450°F. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.

Nutrition Facts : Calories 430 , CarbohydrateContent 75 g, CholesterolContent 5 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 44 g, TransFatContent 0 g

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