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
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3Meanwhile, in small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Refrigerate 30 minutes.
-
Step4Spread 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
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