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Here's to the Red, White & Blue Pie

  • Prep 40 min
  • Total 5 hr 0 min
  • Servings 8

Try this winning entry from the 2010 State Fair Pie Contest for the State of Oklahoma. MORE + LESS -

Ingredients

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) Jell-O™ strawberry-flavored gelatin

Steps

Hide Images
  • 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.

Expert Tips

  • Draining strawberries upside down after cleaning eliminates the moisture best so the pie won't be soggy.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
110
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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© 2017 ®/TM General Mills All Rights Reserved

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