Here's to the Red, White & Blue Pie

Here's to the Red, White & Blue Pie

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

Prep Time

40

Minutes

Total Time

5:00

Hrs:Mins

Makes

8

servings

1
box Pillsbury® refrigerated pie crusts, 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
  1. 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.
  2. 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.
  3. 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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Draining strawberries upside down after cleaning eliminates the moisture best so the pie won't be soggy.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 310mg;
  • Total Carbohydrate 75g
    • (Dietary Fiber 3g,
    • Sugars 44g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 2 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.