Berry Lover's Delight Pie

Berry Lover's Delight Pie

This glazed fresh fruit pie with a surprise white chocolate layer was judged tops at this state fair pie contest.

Prep Time

55

Minutes

Total Time

2:25

Hrs:Mins

Makes

8

servings

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Powdered sugar for dusting hearts
4
oz white chocolate
3
cups halved hulled fresh strawberries
2
cups fresh blueberries
10
tablespoons granulated sugar
4
tablespoons water
2
tablespoons cornstarch
  1. Heat oven to 450┬░F. Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes.
  2. Meanwhile, cut out small heart shapes from second pie crust. Bake them on a cookie sheet for about 5 minutes or until golden brown; cool. Dust with powdered sugar. Set aside.
  3. Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.
  4. Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.
  5. Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries. Fill the center with blueberries (about 1 cup) up to strawberry level.
  6. Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes.
  7. Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries.
  8. Refrigerate pie for 2 hours; remove center ring. Decorate pie with pie crust hearts and chocolate curls or shavings. Awesome served with whipped cream, if desired.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 270mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 2g,
    • Sugars 31g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.