Red White Blueberry Cream Pie Recipes

RED, WHITE & BLUEBERRY PIE

Steps:

• Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull and slice remaining strawberries using Egg Slicer Plus®.Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.Beat cream cheese in Classic Batter Bowl with Stainless Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Nylon Slice 'N Serve®.

RED, WHITE, AND BLUE CHERRY PIES

Steps:

• Preheat oven to 400 degrees F.
• Prepare pie crust according to package directions. Divide into 6 equal portions, roll into balls and refrigerate covered for at least 1 hour. On a lightly floured surface, roll each into a circle about 1/4-inch thick.
• For Pies:
• Place each of the rolled out circles onto the baking sheet. Divide cherry pie filling into the center of each of the 6 pie crusts and sprinkle each with the pumpkin pie spice. Fold the edges of the pie dough over the cherry pie filling, making sure to leave the center of the pie exposed. Place a few of the reserved blueberries on top of each pie. Brush the sides of the pies with milk and sprinkle with 2 teaspoons of the sugar. Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool slightly.
• For Blueberry Topping:
• In a medium sauce pan over medium heat, stir together blueberries, sugar, and two tablespoons water. Bring to a boil, reduce heat and simmer for 10 minutes. Turn off the heat and allow to cool to room temperature.
• To serve, place 1 warm pie on 6 plates, top each pie with a scoop of vanilla ice cream and a generous drizzle of the blueberry sauce.

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 & BLUE PIE

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.

GRANDMA'S BLUEBERRY CREAM PIE

Steps:

• Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
• Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
• Transfer filling into the pie crust and freeze until set, about 2 hours.
• Thaw for 1 1/2 hours before topping with blueberry filling and serving.

RED, WHITE & BLUEBERRY CREAM PIE

Steps:

• 1. Place 1 cup of blueberries in crust2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add lemon juice and vanilla. Beat until combined. Pour over blueberries in crust.3. Refrigerate at least 3 hours or until set. Arrange remaining blueberries and strawberries on top. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

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 & 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 & BLUEBERRY CREAM PIE

Steps:

• Place 3/4 cup blueberries onto bottom of crust.
• Beat cream cheese in a large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pie crust.
• Chill 3 hours or until set. Top with remaining blueberries and strawberries. Refrigerate leftovers.

"RED, WHITE AND BLUE BERRY CREAM PIE"

Steps:

• For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved. , Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside., For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving.