RED WHITE BLUE PIE RECIPES

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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

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

RED, WHITE & BLUE PIE RECIPE - FOOD.COM



Red, White & Blue Pie Recipe - Food.com image

A lovely multi-berry pie. Perfect for the 4th of July or other patriotic holidays. Adapted from a 1995 issue of Taste of Home. I have not made this yet. Please note - prep time does not include several long chilling times for each level of the pie.

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 8 serving(s)

Number Of Ingredients 11

1 9-inch pie pastry, baked and cooled
1 1/2 cups granulated sugar
4 1/2 tablespoons cornstarch
1 1/2 cups water
4 1/2 tablespoons pre-sweetened raspberry gelatin powder
1 pint unsweetened blueberries (fresh or frozen)
1 teaspoon lemon juice
1 pint unsweetened raspberry (fresh or frozen)
4 ounces neufchatel cheese or 4 ounces cream cheese, softened
1/3 cup powdered sugar
1 (4 ounce) container Cool Whip Lite or 1 (4 ounce) container Cool Whip, thawed

Steps:

  • In a medium saucepan, mix sugar, cornstarch, and water; cook, stirring, until thickened and clear.
  • Stir in gelatin powder until dissolved, then divide this mixture into two equal portions.
  • Add blueberries and lemon juice to one portion, stirring gently to coat.
  • Spread blueberry mixture into the pie pastry, cover, and chill until set.
  • Meanwhile, gently fold raspberries into the other portion of sauce and let stand, covered, at room temperature while you continue.
  • Beat cream cheese and powdered sugar together until smooth.
  • Fold in Cool Whip; spread over the blueberry layer.
  • Chill until set, about 2 hours.
  • Carefully spread raspberry mixture over the cream cheese layer.
  • Cover and chill at least 4 hours.

Nutrition Facts : Calories 403.7, FatContent 13.2, SaturatedFatContent 5.6, CholesterolContent 11.1, SodiumContent 185.8, CarbohydrateContent 70, FiberContent 4.5, SugarContent 50.8, ProteinContent 3.9

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