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Berry Lover's Delight Pie

(41)

11 reviews

55 min prep time
2 hr 25 min total time
8 ingredients
8 servings

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This glazed fresh fruit pie with a surprise white chocolate layer was judged tops at this state fair pie contest.

State Fair Pie Competition 2010

Susan Lawrence

Peabody, Massachusetts

Ingredients

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

: Powdered sugar for dusting hearts

4: oz white chocolate

3: cups halved hulled fresh strawberries

2: cups fresh blueberries

10: tablespoons granulated sugar

4: tablespoons water

2: tablespoons cornstarch

Steps

1 Heat oven to 450°F. Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes.
2 Meanwhile, cut out small heart shapes from second pie crust. Bake them on a cookie sheet for about 5 minutes or until golden brown; cool. Dust with powdered sugar. Set aside.
3 Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.
4 Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.
5 Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries. Fill the center with blueberries (about 1 cup) up to strawberry level.
6 Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes.
7 Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries.
8 Refrigerate pie for 2 hours; remove center ring. Decorate pie with pie crust hearts and chocolate curls or shavings. Awesome served with whipped cream, if desired.

1 Heat oven to 450°F. Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes.
2 Meanwhile, cut out small heart shapes from second pie crust. Bake them on a cookie sheet for about 5 minutes or until golden brown; cool. Dust with powdered sugar. Set aside.
3 Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.
4 Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.
5 Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries. Fill the center with blueberries (about 1 cup) up to strawberry level.
6 Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes.
7 Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries.
8 Refrigerate pie for 2 hours; remove center ring. Decorate pie with pie crust hearts and chocolate curls or shavings. Awesome served with whipped cream, if desired.

Expert Tips

Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 8g 39% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 270mg; 11%
Total Carbohydrate: 60g; 20%
Dietary Fiber 2g 8% Sugars 31g
Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 30%; 30%
Calcium: 4%; 4%
Iron: 2%; 2%

Exchanges:

1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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