Red White Blue Pie Recipes

RED, WHITE AND BLUEBERRY PIE

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.

RED, WHITE, AND BLUE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes.
• Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine.
• Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.

HERE'S TO THE RED, WHITE & BLUE PIE

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.

RED, WHITE, AND BLUE CHERRY PIES

Steps:

• Preheat oven to 400 degrees F.
• Prepare pie crust according to package directions. Divide into 6 equal portions, roll into balls and refrigerate covered for at least 1 hour. On a lightly floured surface, roll each into a circle about 1/4-inch thick.
• For Pies:
• Place each of the rolled out circles onto the baking sheet. Divide cherry pie filling into the center of each of the 6 pie crusts and sprinkle each with the pumpkin pie spice. Fold the edges of the pie dough over the cherry pie filling, making sure to leave the center of the pie exposed. Place a few of the reserved blueberries on top of each pie. Brush the sides of the pies with milk and sprinkle with 2 teaspoons of the sugar. Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool slightly.
• For Blueberry Topping:
• In a medium sauce pan over medium heat, stir together blueberries, sugar, and two tablespoons water. Bring to a boil, reduce heat and simmer for 10 minutes. Turn off the heat and allow to cool to room temperature.
• To serve, place 1 warm pie on 6 plates, top each pie with a scoop of vanilla ice cream and a generous drizzle of the blueberry sauce.

RED, WHITE & BLUE PIE

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.

RED, WHITE, AND BLUE ICE CREAM PIE

Steps:

• Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust.
• Top with half of the sliced strawberries.
• Freeze for one hour.
• Top with the strawberry ice cream and smooth to form an even layer.
• Top with half of the blueberries.
• Freeze for two hours.
• Top with the whipped cream and the remaining berries.
• Serve immediately, or cover and freeze for up to 48 hours before serving.
• Let the pie sit in the refrigerator for 30 minutes before cutting and serving.

"RED, WHITE AND BLUE BERRY CREAM PIE"

Steps:

• For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved. , Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside., For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving.

RED, WHITE AND BLUE BERRY PIE

Steps:

• On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside., Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Refrigerate until filling is set, about 2 hours. , Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.

RED, WHITE AND BLUE AMERICAN PIE

Steps:

• Bake 10 inch pie pastry; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes. Beat cream cheese and powdered sugar; beat until smooth. Fold
• in whipped topping. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving.