Red, White and Blue-Berry Pie

  • Prep 15 min
  • Total 2 hr 15 min
  • Ingredients 6
  • Servings 8
Red, White and Blue-Berry Pie

Ingredients

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

Steps

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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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
140mg
6%
Potassium
135mg
4%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
14%
Sugars
19g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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