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Red, White and Blue-Berry Pie

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By Pillsbury Kitchens
Updated May 16, 2012
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Fresh fruit and light whipped topping are the perfect pairing for this red, white and blue summer treat.

Red, White and Blue-Berry Pie

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Ingredients 6
  • Servings 8
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Meanwhile, in small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Refrigerate 30 minutes.
  • Step 
    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.

Nutrition

260 Calories
10g Total Fat
2g Protein
41g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
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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