Best 6 Red White Blueberry 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 BLUEBERRY PIE

Steps:

• Make the crust:
• Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over medium heat, melt the butter. Remove from heat and stir in the vanilla bean seeds and salt. Let cool slightly.
• In a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, 12 to 14 minutes. Cool on a wire rack at least 30 minutes.
• Make the filling:
• Reserve 1/2 cup blueberries for garnish, set aside. In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute. Remove from heat and spoon into pie crust. If you have extra filling, save to enjoy over yogurt or ice cream. Let the filled pie cool for 15 minutes. Refrigerate until set, at least 4 hours or up to 1 day.
• Finish the pie:
• In a large bowl, beat the cream to very soft peaks. Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return. Do not over beat. Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling. Top with reserved blueberries, raspberries, and strawberries in center of pie.

RED, WHITE AND BLUEBERRY ICE CREAM PIE WITH GRANOLA CRUST

Steps:

• Preheat oven to 350°. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack., Spread ice cream into prepared crust. Freeze, covered, at least 2 hours., In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients., Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.

RED, WHITE, AND BLUEBERRY CHEESECAKE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. Carefully press circle into a greased 9-inch pie plate; gently fan edges.
• Bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.
• Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
• In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.

RED WHITE AND BLUEBERRY PIE

Steps:

• Select 8 uniform strawberries for garnish and slice in half. Dip in melted white choc on tops and set aside for garnish. Hull and slice remaining strawberries. Scrape remaining melted choc into bottom of pie crust. Layer on sliced strawberries. Beat cr cheese, milk, and pudding till smooth. Spread over strawberries. Top with blueberries and pipe whip topping around the outer edge and garnish with dipped straberries. Refrigerate till serving.

RED, WHITE & BLUEBERRY PIE

Steps:

• 1. Preheat oven to 425 degree's. Bake crust in a deep dish pie plate (10-12 min) or until golden brown.. Let cool completely.
• 2. Clean strawberries, pat dry. Select 8 uniformly-sized strawberries for garnish. Slice in half leaving stems, set aside. (Garnish)
• 3. Melt white chocolate in microwave uncovered on high for 1 minute. Stirring after each 10 seconds until chocolate is melted and smooth. Dip strawberry halves in chocolate, place on parchment or wax paper cut side down. Let chocolate harden.
• 4. Take remaining white chocolate and spread evenly to coat entire bottom and sides of crust. Layer the rest of sliced strawberries over bottom of crust.
• 5. Beat cream cheese until smooth. Gradually beat in milk until well blended. Add pudding mix; beat until mixture begins to thicken. Spread mixture evenly over stawberries.
• 6. Arrange blueberries evenly over top of pie filling. Decorate the outer edge of the pie with cool whip by making rosettes with a cake decorator.
• 7. Take the garnish strawberries and place on whipped topping border. Refridgerate until ready to serve.