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Red, White and Blue-Berry Pie

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Red, White and Blue-Berry Pie
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 8
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Fresh fruit and light whipped topping are the perfect pairing for this red, white and blue summer treat.
May 10, 2018

Ingredients

  • 1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 2 cups fresh or frozen blueberries (thawed, drained on paper towels)
  • 1/2 cup blueberry preserves, heated
  • 2 cups frozen (thawed) whipped topping
  • 2 cups strawberries, sliced
  • 3/4 cup raspberries

Steps

  • 1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate--except do not prick crust. Trim edge if necessary.
  • 2
    Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool 30 minutes.
  • 3
    Meanwhile, in small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Refrigerate 30 minutes.
  • 4
    Spread with whipped topping. Refrigerate 1 hour. In medium bowl, mix strawberries and raspberries. Gently spoon over whipped topping layer. Garnish with additional whipped topping as desired. Serve immediately.

Expert Tips

  • Tip 1
    The blueberries and whipped topping can be made up to 4 hours ahead, wait until just before serving to top with the strawberries and raspberries.
  • Tip 2
    Garnish with a sprig of mint for an easy presentation.

Nutrition Information

237 Calories, 9.7g Total Fat, 1.3g Protein, 38.1g Total Carbs, 17.1g Sugars

Nutrition Facts

Serving Size: 8
Calories
237
Total Fat
9.7g
Saturated Fat
4.6g
Cholesterol
16.4mg
Sodium
139mg
Total Carbs
38.1g
Dietary Fiber
3.2g
Sugars
17.1g
Protein
1.3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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