Red, White and Blue-Berry Pie

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

By Pillsbury Kitchens

May 16, 2012

Pillsbury™ refrigerated pie crust, softened as directed on box

cups fresh or frozen (thawed, drained on paper towels) blueberries

1/2

cup blueberry preserves, heated

cups frozen (thawed) whipped topping

pint (2 cups) strawberries, sliced

oz raspberries

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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.

The blueberries and whipped topping can be made up to 4 hours ahead, wait until just before serving to top with the strawberries and raspberries.
Garnish with a sprig of mint for an easy presentation.