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Star-Spangled Red, White & Blue Slab Pie

Name: Star-Spangled Red, White & Blue Slab Pie
Prep time: 30 min
Total time: 2 h 10 min
Yield: 24
Ingredients: 3 crusts from 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1/4 cup sugar; 2 packages (8 oz each) cream cheese, softened; 2 containers (6 oz each) Yoplait® Original lemon burst yogurt; Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel); 6 cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries); 1 cup strawberry glaze (from 13.5-oz container)

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Star-Spangled Red, White & Blue Slab Pie

Prep 30 min
Total 2 hr 10 min
Ingredients 7
Servings 24

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Wondering how to make a 4th of July slab pie? Celebrate your favorite summer holiday with our star-spangled pie recipe. This easy-prep dish comes together with Pillsbury™ Pie Crust and fresh fruit flavors for a refreshing treat. If you're looking to make it fancy, top this 4th of July berry slab pie with pie crust stars to add a dazzling touch. No matter how you serve this, we think it won't last long.

By Pillsbury Kitchens

Updated May 1, 2021

Ingredients

3 crusts from 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4 cup sugar
2 packages (8 oz each) cream cheese, softened
2 containers (6 oz each) Yoplait® Original lemon burst yogurt
Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel)
6 cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries)
1 cup strawberry glaze (from 13.5-oz container)

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.
2

Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
3

Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using 1-, 1 1/2- and 2-inch cookie cutters. Place 1 inch apart on large ungreased cookie sheet. Brush with water; sprinkle with 1 tablespoon of the sugar.
4

Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.
5

Meanwhile, in medium bowl, beat remaining 3 tablespoons sugar, the cream cheese, yogurt, lemon juice and lemon peel with electric mixer on high speed until smooth and creamy. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.
6

In large bowl, mix berries and glaze until well blended. Spoon berry mixture evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.

Tips from the Pillsbury Kitchens

tip 1
Strawberry glaze is key for making your red, white, and blue slab pie. You can find it in the produce section of your grocery store.
tip 2
Take care in folding the berries and glaze. If using raspberries or blackberries, gently fold them in at the very end to avoid berries breaking apart.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories from Fat: 110

Trans Fat: 0g

% Daily Value*:

Vitamin A: 6%; 6%

Exchanges:

Free

Carbohydrate Choice

1 1/2

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

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.