Red, White and Blue-Berry Pie


  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 2 cups fresh or frozen (thawed, drained on paper towels) blueberries
  • 1/2 cup blueberry preserves, heated
  • 2 cups frozen (thawed) whipped topping
  • 1 pint (2 cups) strawberries, sliced
  • 6 oz raspberries


1 _ Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate--except do not prick crust. Trim edge if necessary.

2 _ Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool 30 minutes.

3 _ Meanwhile, in small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Refrigerate 30 minutes.

4 _ Spread with whipped topping. Refrigerate 1 hour. In medium bowl, mix strawberries and raspberries. Gently spoon over whipped topping layer. Garnish with additional whipped topping as desired. Serve immediately.