Red, White and Blue-Berry Pie

(11)
  10 reviews
  • 15|min prep time
  • 2|hr|15|min total time
  • 6 ingredients
  • 8 servings

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
cups fresh or frozen (thawed, drained on paper towels) blueberries
1/2
cup blueberry preserves, heated
2
cups frozen (thawed) whipped topping
1
pint (2 cups) strawberries, sliced
6
oz raspberries

Directions

  1. 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. 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. 3 Meanwhile, in small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Refrigerate 30 minutes.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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