Red, White and Blue-Berry Pie

Fresh fruit and light whipped topping are the perfect pairing for this red, white and blue summer treat.

  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 6
  • servings 8


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