Best Red White Blue Pie Recipes

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 ICE CREAM PIE

Steps:

• Preheat oven to 375 degrees F. Spray 9-inch glass pie plate with cooking spray; set aside. Stir together graham cracker crumbs and 1/4 cup sugar in medium bowl. Add melted butter; mix well. Press mixture firmly in bottom and up sides of pie plate. Bake 6 minutes or until golden brown and set. Cool completely, about 35 minutes.
• Meanwhile, stir together water, remaining 1/4 cup sugar and cornstarch in small saucepan. Add blueberries and lemon juice. Bring to a boil over medium heat, stirring frequently. Cook 5 minutes or until thickened, stirring occasionally. Remove from heat; let cool 5 minutes.
• Spread blueberry mixture evenly over crust. Refrigerate 10 minutes. Spread softened ice cream over blueberry mixture. Freeze pie until firm, about 4 hours. Arrange strawberries over ice cream. Cut into 8 slices; top with Reddi-wip. Serve immediately.

"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 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.

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.

DAVITA RED,WHITE, AND BLUE PIE

Steps:

• 1. Recipe submitted by DaVita dietitian Heather from Missouri. Portions: 8 Serving size: 1/8 pie Ingredients one 8-ounce package reduced fat cream cheese 1/2 cup red raspberry or strawberry preserves (or sugar-free for diabetes) 1 small tub frozen light non-dairy whipped topping, thawed (save out one spoon full for topping decoration) 1 prepared graham cracker crust 1 cup fresh blueberries 1-1/2 cups sliced fresh strawberries or raspberries Preparation 1.To make filling, beat cream cheese and preserves with until smooth with an electric mixer on medium speed. 2.Fold in whipped topping and mix on low speed. 3.Spread filling evenly over the bottom of the graham cracker crust. 4.Arrange blueberries around outer ring of pie. Layer strawberries or raspberries around inner ring of pie. 5.Finish decorating with a dollop of whipped topping in the center. 6.Chill at least 30 minutes before serving. Nutrients per serving Calories: 204 Protein: 3 g Carbohydrate: 29 g Fat: 8 g Cholesterol: 13 mg Sodium: 159 mg Potassium: 116 mg Phosphorus: 45 mg Calcium: 41 mg Fiber: 1.7 g Renal and renal diabetic food choices 1 starch 1 fruit 1/2 non-dairy Carbohydrate choices 2 Helpful hints People with diabetes can use sugar-free or low-sugar preserves to reduce the carbohydrate content of this recipe.

"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 SUGAR COOKIE PIE

Steps:

• Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
• In large bowl, stir sugar cookie mix, 1/2 cup softened butter, egg and flour until soft dough forms. Stir in M&M's® and candy sprinkles. Press into pie plate.
• Bake 20 to 25 minutes or until golden brown. Cool 30 minutes.
• In medium bowl, beat powdered sugar, 1/2 cup softened butter, the vanilla and 2 tablespoons of the milk with electric mixer on medium speed about 3 minutes or until smooth and creamy. If needed, add remaining 1 tablespoon milk.
• Place mixture in decorating bag fitted with star tip. Decorate sugar cookie pie as desired. Cut into slices, and serve.

GRACE123'S RED,WHITE,AND,BLUE ICE CREAM PIE 4TH JU

Steps:

• 1. MAKE THE RED LAYER FIRST. PLACE IN FREEZER TO FREEZE. USING RED FOOD COLORING [MELT JUST ENOUGH TO ADD INGREDIENTS] ADD SLICED STRAWBERRIES . AFTER PIES R FROZEN TAKE OUT AND DO THE WHITE PART
• 2. SOFTEN FRENCH VANILLA ICE CREAM JUST ENOUGH TO ADD INGREDIENTS. U MAY USE BANANA FLAVORING INSTEAD OF BANANS IF U WISH. THEN POUR ONTO RED LAYER AND PLACE BACK INTO FREEZER TIL FROZEN
• 3. THEN SOFTEN VANILLA ICE CREAM JUST ENOUGH TO ADD INGREDIENTS. ADD ENOUGH BLUE FOOD COLORING TO MAKE IT BLUE. THEN ADD BLUE BERRIES BLEND WELL POUR INTO PIE CRUST ON TOP THE WHITE PART OF PIE.
• 4. PLACE PIE INTO FREEZER UNTIL READY TO SERVE. HAPPY 4TH OF JULY EVERY ONE!!!!!!!

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.