Redwhitebluepie Recipes

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HERE'S TO THE RED, WHITE & BLUE PIE



Here's to the Red, White & Blue Pie image

Try this winning entry from the 2010 State Fair Pie Contest for the State of Oklahoma.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 5h

Yield 8

Number Of Ingredients 7

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 lb fresh strawberries
1/2 cup fresh blueberries
1 cup sugar
2 tablespoons cornstarch
1 1/2 cups water
1 box (4-serving size) strawberry gelatin

Steps:

  • Heat oven to 450°F. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
  • Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
  • In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.

Nutrition Facts : Calories 430, Carbohydrate 75 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 44 g, TransFat 0 g

RED, WHITE & BLUE PIE



Red, White & Blue Pie image

A lovely multi-berry pie. Perfect for the 4th of July or other patriotic holidays. Adapted from a 1995 issue of Taste of Home. I have not made this yet. Please note - prep time does not include several long chilling times for each level of the pie.

Provided by HeatherFeather

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

1 9-inch pie pastry, baked and cooled
1 1/2 cups granulated sugar
4 1/2 tablespoons cornstarch
1 1/2 cups water
4 1/2 tablespoons pre-sweetened raspberry gelatin powder
1 pint unsweetened blueberries (fresh or frozen)
1 teaspoon lemon juice
1 pint unsweetened raspberry (fresh or frozen)
4 ounces neufchatel cheese or 4 ounces cream cheese, softened
1/3 cup powdered sugar
1 (4 ounce) container Cool Whip Lite or 1 (4 ounce) container Cool Whip, thawed

Steps:

  • In a medium saucepan, mix sugar, cornstarch, and water; cook, stirring, until thickened and clear.
  • Stir in gelatin powder until dissolved, then divide this mixture into two equal portions.
  • Add blueberries and lemon juice to one portion, stirring gently to coat.
  • Spread blueberry mixture into the pie pastry, cover, and chill until set.
  • Meanwhile, gently fold raspberries into the other portion of sauce and let stand, covered, at room temperature while you continue.
  • Beat cream cheese and powdered sugar together until smooth.
  • Fold in Cool Whip; spread over the blueberry layer.
  • Chill until set, about 2 hours.
  • Carefully spread raspberry mixture over the cream cheese layer.
  • Cover and chill at least 4 hours.

Nutrition Facts : Calories 403.7, Fat 13.2, SaturatedFat 5.6, Cholesterol 11.1, Sodium 185.8, Carbohydrate 70, Fiber 4.5, Sugar 50.8, Protein 3.9

RED, WHITE AND BLUEBERRY PIE



Red, White and Blueberry Pie image

This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! -Kimberly McFarland, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

2 ounces white baking chocolate, melted
1 graham cracker crust (9 inches)
3/4 cup sliced fresh strawberries
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners' sugar
3/4 cup 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 cup whipped topping
8 fresh strawberries, halved lengthwise
1 cup fresh blueberries

Steps:

  • Spread melted chocolate onto bottom and sides of crust. Arrange sliced strawberries over chocolate., In a bowl, beat cream cheese and confectioners' sugar until smooth; gradually beat in milk. Add pudding mix; beat on low speed until thickened, about 2 minutes. Spread over strawberries., Decorate pie with whipped topping, blueberries and halved strawberries. Refrigerate until serving.

Nutrition Facts : Calories 383 calories, Fat 19g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 395mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.

DAVITA RED,WHITE, AND BLUE PIE



Davita Red,White, and Blue Pie image

Good 4th of July healthy recipe

Provided by Penny Hall

Categories     Pies

Time 20m

Number Of Ingredients 6

1 oz 8-ounce package reduced fat cream cheese
1/2 c red raspberry or strawberry preserves (or sugar-free for diabetes)
1 small tub frozen light non-dairy whipped topping, thawed (save out one spoon full for topping decoration)
1 graham cracker pie crust
1 c fresh blueberries
1 1/2 c fresh sliced strawberries or raspberries

Steps:

  • 1. Recipe submitted by DaVita dietitian Heather from Missouri. Portions: 8 Serving size: 1/8 pie Ingredients one 8-ounce package reduced fat cream cheese 1/2 cup red raspberry or strawberry preserves (or sugar-free for diabetes) 1 small tub frozen light non-dairy whipped topping, thawed (save out one spoon full for topping decoration) 1 prepared graham cracker crust 1 cup fresh blueberries 1-1/2 cups sliced fresh strawberries or raspberries Preparation 1.To make filling, beat cream cheese and preserves with until smooth with an electric mixer on medium speed. 2.Fold in whipped topping and mix on low speed. 3.Spread filling evenly over the bottom of the graham cracker crust. 4.Arrange blueberries around outer ring of pie. Layer strawberries or raspberries around inner ring of pie. 5.Finish decorating with a dollop of whipped topping in the center. 6.Chill at least 30 minutes before serving. Nutrients per serving Calories: 204 Protein: 3 g Carbohydrate: 29 g Fat: 8 g Cholesterol: 13 mg Sodium: 159 mg Potassium: 116 mg Phosphorus: 45 mg Calcium: 41 mg Fiber: 1.7 g Renal and renal diabetic food choices 1 starch 1 fruit 1/2 non-dairy Carbohydrate choices 2 Helpful hints People with diabetes can use sugar-free or low-sugar preserves to reduce the carbohydrate content of this recipe.

RED, WHITE, AND BLUEBERRY PIE



Red, White, and Blueberry Pie image

Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.

Provided by Rhoda Boone

Categories     Dessert     Fourth of July     Blueberry     Strawberry     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 10 servings

Number Of Ingredients 17

For the crust:
1/2 vanilla bean
6 tablespoons unsalted butter
1/8 teaspoon kosher salt
11 graham crackers (2 1/2 x 5 inch boards), broken into pieces
For the filling:
6 cups blueberries (about 3 pints), divided
1/2 cup freshly squeezed orange juice
2/3 cup plus 1 tablespoon white granulated sugar
1 teaspoon lemon zest, divided
1/4 teaspoon kosher salt
1/4 cup cornstarch
3/4 cup heavy cream
1/4 teaspoon vanilla extract
1/2 cup total raspberries and/or strawberries, sliced if large, for garnish
Special equipment:
1 9-inch pie pan, preferably deep dish

Steps:

  • Make the crust:
  • Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over medium heat, melt the butter. Remove from heat and stir in the vanilla bean seeds and salt. Let cool slightly.
  • In a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, 12 to 14 minutes. Cool on a wire rack at least 30 minutes.
  • Make the filling:
  • Reserve 1/2 cup blueberries for garnish, set aside. In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute. Remove from heat and spoon into pie crust. If you have extra filling, save to enjoy over yogurt or ice cream. Let the filled pie cool for 15 minutes. Refrigerate until set, at least 4 hours or up to 1 day.
  • Finish the pie:
  • In a large bowl, beat the cream to very soft peaks. Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return. Do not over beat. Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling. Top with reserved blueberries, raspberries, and strawberries in center of pie.

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