Red White And Blue Berry Pie Recipes

RED, WHITE AND BLUE-BERRY PIE

Steps:

• 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.
• 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.
• Meanwhile, in small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Refrigerate 30 minutes.
• 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.

RED, WHITE, AND BLUEBERRY PIE

Steps:

• Make the crust:
• Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over medium heat, melt the butter. Remove from heat and stir in the vanilla bean seeds and salt. Let cool slightly.
• In a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, 12 to 14 minutes. Cool on a wire rack at least 30 minutes.
• Make the filling:
• Reserve 1/2 cup blueberries for garnish, set aside. In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute. Remove from heat and spoon into pie crust. If you have extra filling, save to enjoy over yogurt or ice cream. Let the filled pie cool for 15 minutes. Refrigerate until set, at least 4 hours or up to 1 day.
• Finish the pie:
• In a large bowl, beat the cream to very soft peaks. Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return. Do not over beat. Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling. Top with reserved blueberries, raspberries, and strawberries in center of pie.

RED, WHITE AND BLUE BERRY PIE

Steps:

• On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside., Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Refrigerate until filling is set, about 2 hours. , Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.

RED, WHITE AND BLUEBERRY PIE

Steps:

• Spread melted chocolate onto bottom and sides of crust. Arrange sliced strawberries over chocolate., In a bowl, beat cream cheese and confectioners' sugar until smooth; gradually beat in milk. Add pudding mix; beat on low speed until thickened, about 2 minutes. Spread over strawberries., Decorate pie with whipped topping, blueberries and halved strawberries. Refrigerate until serving.

RED, WHITE AND BLUE-BERRY PIE

Steps:

• 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.
• 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.
• Meanwhile, in small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Refrigerate 30 minutes.
• 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.

RED, WHITE & BLUEBERRY PIE

Steps:

• Prepare pie shell according to directions& cool.
• Rinse strawberries and carefully pat dry.
• Select 8 "good" strawberries for garnish.
• Slice each in half and set aside.
• Slice the rest of the strawberries for mixture.
• Melt white chocolate squares in microwave until smooth.
• Dip strawberry halves in white chocolate and refrigerate until set.
• Scrape the rest of the white chocolate over the bottom of the prepared pie crust.
• Spread it evenly to coat the entire bottom and sides.
• Next layer the sliced strawberries.
• Whip cream cheese until smooth.
• Gradually beat in milk until well blended.
• Add pudding mix and beat until it begins to thicken.
• Spread mixture evenly over strawberries.
• Arrange blueberries evenly over top of pie filling.
• Spoon whipped cream on top of blueberries creating a border, feel free to make this fancy.
• Place dipped strawberries on top of whipped cream border.
• Refrigerate until ready to serve.
• Cut, slice and serve.

RED WHITE AND BLUEBERRY PIE

Steps:

• In a medium saucepan, over medium heat, combine sugar, cornstarch, and water.
• Cook and stir until thick and clear.
• Stir in gelatin until dissolved.
• Divide mixture in half.
• Stir blueberries and lemon juice into one half and spread into the bottom of the pie crust.
• Chill until set.
• Gently fold raspberries into remaining gelatin mixture and set aside at room temperature.
• In a mixing bowl, beat cream cheese and confectioners sugar.
• Fold in whipped topping.
• Spread over blueberry layer and chill until set.
• Carefully spread raspberry mixture over cream cheese layer.
• Chill for at least 4 hours.

RED, WHITE, AND BLUE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes.
• Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine.
• Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.