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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By Pillsbury Kitchens

Updated May 1, 2021

Video with Audio Description Text Transcript (TXT)

Star-Spangled Red, White & Blue Slab Pie

(5)

0 Questions

Write a Review
Ask a Question

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

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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

Instructions

Step
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.
Step
2

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