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 min
  • Total Time 2 hr 25 min
  • Servings 8

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.

Expert Tips

Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
270mg
270%;
Total Carbohydrate
60g
60%
(Dietary Fiber
2g
2%
  Sugars
31g
31%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
30%;
Calcium
4%;
Iron
2%;
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.