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State Fair Pie Competition - 2007
Dallas, Texas

Pillsbury® Magic Flan Berry Pie

This blue-ribbon State Fair Pie Contest winner beats 'em all, with a triple blend of berries nestled on luscious leche! It went on to win top honors at the Pillsbury® Refrigerated Pie Crust Championship in 2007.

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  • prep time 20 min
  • total time 2 hr 30 min
  • ingredients 15
  • servings 8
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
cup frozen unsweetened raspberries
1
cup frozen blueberries
1
cup frozen blackberries
1
cup frozen pitted tart cherries
1 1/2
cups sugar
2
teaspoons vanilla
4
tablespoons cornstarch mixed with 2 tablespoons water
1/2
cup dulce de leche (from 13.4-oz can)
1/2
cup sweetened condensed milk (not evaporated)
1/2
cup evaporated milk
2
tablespoons orange-flavored liqueur
2
medium or 3 small eggs
1
egg white, if desired
1
tablespoon sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Unroll 1 pie crust in pie plate. Press firmly against side and bottom.
  • 2 In 2-quart saucepan, heat berries and cherries over medium heat 5 minutes, stirring occasionally; drain. Stir in 1 1/2 cups sugar and the vanilla. Heat 5 minutes longer, stirring constantly; drain. Reduce heat to low. Stir in corn starch mixture; cook 5 minutes longer or until very thick and gooey, stirring constantly, but gently so as not to mash berries. Remove from heat; let cool about 5 minutes.
  • 3 Spoon dulce de leche into crust-lined pie plate. In small bowl, beat milks, liqueur and 2 medium or 3 small eggs with wire whisk. Gently pour into pie plate. Gently scoop berry mixture on top. Top with second crust. Wrap excess top crust under bottom crust edge. Brush top crust with egg white; sprinkle with 1 tablespoon sugar.
  • 4 Bake 45 to 50 minutes or until golden brown. Cool 1 hour before serving. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Unroll 1 pie crust in pie plate. Press firmly against side and bottom.
  • 2 In 2-quart saucepan, heat berries and cherries over medium heat 5 minutes, stirring occasionally; drain. Stir in 1 1/2 cups sugar and the vanilla. Heat 5 minutes longer, stirring constantly; drain. Reduce heat to low. Stir in corn starch mixture; cook 5 minutes longer or until very thick and gooey, stirring constantly, but gently so as not to mash berries. Remove from heat; let cool about 5 minutes.
  • 3 Spoon dulce de leche into crust-lined pie plate. In small bowl, beat milks, liqueur and 2 medium or 3 small eggs with wire whisk. Gently pour into pie plate. Gently scoop berry mixture on top. Top with second crust. Wrap excess top crust under bottom crust edge. Brush top crust with egg white; sprinkle with 1 tablespoon sugar.
  • 4 Bake 45 to 50 minutes or until golden brown. Cool 1 hour before serving. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Additional raspberries can be substituted for the blackberries, if desired.

This was the overall first place national winner of the Pillsbury® Refrigerated Pie Crust Championship in 2007. The recipe was submitted by Vicki Scott of Dallas, first place winner of the State Fair of Texas.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
600
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
320mg
320%;
Total Carbohydrate
103g
103%
(Dietary Fiber
4g
4%
  Sugars
70g
70%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
15%;
Iron
4%;
Exchanges:
1/2 Starch; 1/2 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
7
*Percent Daily Values are based on a 2,000 calorie diet.