Red White And Blue Sugar Cookie Pie Recipes

RED, WHITE AND BLUE SUGAR COOKIE PIE

Steps:

• Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
• In large bowl, stir sugar cookie mix, 1/2 cup softened butter, egg and flour until soft dough forms. Stir in M&M's® and candy sprinkles. Press into pie plate.
• Bake 20 to 25 minutes or until golden brown. Cool 30 minutes.
• In medium bowl, beat powdered sugar, 1/2 cup softened butter, the vanilla and 2 tablespoons of the milk with electric mixer on medium speed about 3 minutes or until smooth and creamy. If needed, add remaining 1 tablespoon milk.
• Place mixture in decorating bag fitted with star tip. Decorate sugar cookie pie as desired. Cut into slices, and serve.

RED, WHITE, AND BLUE PINWHEEL COOKIES

Steps:

• In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
• In the bowl of a standing mixer, beat the butter on medium-high until smooth.
• Add sugar and beat on high until light and fluffy, ~2 minutes.
• Add eggs one at a time, mixing between each addition. Add vanilla and mix for 1 minute more.
• Add dry ingredients in three increments, mixing between each one.
• Divide dough into three even portions.
• Red. Put the first portion of dough in the mixer and add red food coloring / gel, while mixing, until the dough is a nice bright red. Set red dough aside and wipe out bowl.
• Blue. Put the second portion of dough in the mixer and add blue food coloring / gel, while mixing, until the dough is a nice bright blue. Set red dough aside.
• Working with one portion of dough at a time, roll each into a 11" x 11" square. (I use a permanent marker to draw a square on a piece of wax paper and use that as a guide. The squares don't have to be perfect, just generally around the same size.)
• Refrigerate dough squares for 30 minutes until chilled (this will make them easier to layer without the colors bleeding together).
• Remove dough from refrigerator and stack the three portions of dough (in any order). Gently press dough layers together.
• Using the bottom sheet of wax paper to lift dough, roll it into a log. Press gently as you roll to avoid gaps. Wrap the dough tightly in wax paper.
• Refrigerate for 2 hours or up to 5 days. (At this point the dough can be wrapped in foil and frozen for up to 3 months; defrost in the refrigerator for 2 to 3 hours before baking.)
• Preheat oven to 375 degrees F.
• If using sprinkles, remove the dough from the wax paper and roll in sprinkles to coat on all sides.
• Using a sharp knife cut roll into 1/8" slices. Place slices on an ungreased baking sheet. The cookies will spread slightly as they bake, so leave ~2" between.
• Bake until cookies appear just set in the middle, 8 to 10 minutes. (The texture will be tender and buttery. I've been known to bake these for as little as 6 minutes. Soft, gooey, delicious.)
• Transfer to a cooling rack and allow to cool completely.
• Store in an airtight container for up to 3 days.

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.

RED, WHITE AND BLUE COOKIES

Steps:

• Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
• Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
• Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
• Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

HERE'S TO THE RED, WHITE & BLUE PIE

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.

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.