Here's to the Red, White & Blue Pie

84 Ratings

50 Comments

Prep 40 min
Total 5 hr 0 min
Ingredients 7
Servings 8

Try this winning entry from the 2010 State Fair Pie Contest for the State of Oklahoma. MORE+ LESS-

By Pillsbury Kitchens

Updated November 1, 2010

State Fair Pie Competition 2010

Janie Dupler

Lawton, Oklahoma

Make with

Pillsbury Pie Crust

Ingredients

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

lb fresh strawberries

1/2

cup fresh blueberries

cup sugar

tablespoons cornstarch

1 1/2

cups water

box (4-serving size) strawberry gelatin

Steps

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1

Heat oven to 450°F. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
2

Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
3

In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.

Expert Tips

Draining strawberries upside down after cleaning eliminates the moisture best so the pie won't be soggy.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 110

% Daily Value

Total Fat: 13g; 19%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 310mg; 13%
Potassium: 270mg; 8%
Total Carbohydrate: 75g; 25%
Dietary Fiber 3g 15% Sugars 44g
Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 80%; 80%
Calcium: 2%; 2%
Iron: 4%; 4%

Exchanges:

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