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Fourth of July Mini Pie Bites

Name: Fourth of July Mini Pie Bites
Prep time: 20 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 cup cherry pie filling with more fruit (from 21-oz can); 1 cup blueberry pie filling with more fruit (from 21-oz can); 2 teaspoons red, white or blue decorating sugar; 1/2 cup Cool Whip frozen whipped topping, thawed; 1 teaspoon red, white and blue patriotic sprinkles

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Prep 20 min
Total 1 hr 45 min
Ingredients 6
Servings 12

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We're seeing stars—literally! These 4th of July mini pies are the perfect sweet treat to fill out your summer holiday snack table. Create bite-sized, individual 4th of July pies with Pillsbury Pie Crust, pie filling, and delicious cool whip. It's an easy-prep dessert that the whole family will love. If this 4th of July dessert idea is a hit, you can easily customize this recipe for other holidays by swapping the cutouts, fillings, and sprinkles.

By Pillsbury Kitchens

Updated May 1, 2021

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup cherry pie filling with more fruit (from 21-oz can)
1 cup blueberry pie filling with more fruit (from 21-oz can)
2 teaspoons red, white or blue decorating sugar
1/2 cup Cool Whip frozen whipped topping, thawed
1 teaspoon red, white and blue patriotic sprinkles

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Remove one crust from pouch. On lightly floured surface, unroll crust, and roll to 12-inch circle. With 3 1/2-inch round cutter, cut 6 rounds from crust; repeat for remaining crust. Press circles into 12 ungreased regular-size muffin cups. Reserve crust scraps for star cutouts.
2

Spoon 2 generous tablespoonfuls cherry pie filling into 6 of the muffin cups. Spoon 2 generous tablespoonfuls blueberry pie filling into remaining 6 muffin cups.
3

Bake 18 to 22 minutes or until golden brown and filling is bubbly. Cool completely in pan, about 1 hour. With knife, loosen edges; remove mini pies from muffin cups.
4

Meanwhile, use 1 1/2- to 2-inch star cookie cutters to cut 12 to 24 cutouts from remaining dough, rerolling scraps as needed. Place cutouts on cookie sheet; lightly brush with water, and sprinkle with decorating sugar.
5

Bake 5 to 7 minutes or until golden brown. Transfer to cooling rack to cool completely while pies are cooling.
6

Before serving, top each with 2 teaspoons whipped topping and sprinkles; top each with 1 to 2 pie crust stars.

Tips from the Pillsbury Kitchens

tip 1
Use a very small ice cream scoop to fill cups with pie filling.
tip 2
Decorate pie crust stars with a combination of red, white and blue sugar for a patriotic look, or get creative with your own combination of red, white and blue stars.
tip 3
Serve pies with small scoop of ice cream instead of whipped topping, if desired.
tip 4
Use remaining pie filling as topping for ice cream or brownies.

Nutrition Information

140 Calories, 6g Total Fat, 0g Protein, 22g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Pie Bite

Calories: 140

Calories from Fat: 50

Total Fat: 6g; 9%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 110mg; 5%

Potassium: 35mg; 1%

Total Carbohydrate: 22g; 7%

Dietary Fiber: 0g; 0%

Sugars: 10g

Protein: 0g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

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

Carbohydrate Choice

1 1/2

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

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