Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 25) easy pies Ginger-Lemon-Blueberry Pie Fresh Strawberry Pie Crust Prep Time: 20 Minutes Ready in: 3 Hours 5 Minutes Servings: 8 Prep Time: 35 Minutes Ready in: 4 Hours Servings: 8 Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 6 teaspoons sugar 1 teaspoon half-and-half Filling 1 3 1 3 1 /4 4 pints (6 cups) fresh whole strawberries cup sugar tablespoons cornstarch cup water to 5 drops red food color, if desired 5 /2 2 2 1 1 cups fresh blueberries cup sugar tablespoons chopped crystallized ginger tablespoons quick-cooking tapioca teaspoon grated lemon peel tablespoon fresh lemon juice Topping 1 /2 cup whipping cream, whipped, sweetened, if desired 1. Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled. 2. Meanwhile, crush 2 cups of the strawberries in medium saucepan. Add sugar, cornstarch and water; mix well. Cook until mixture boils and thickens, stirring constantly. Stir in food color. Cool 30 minutes or until completely cooled. 3. Place remaining whole strawberries, points up, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate 3 hours or until set. Serve topped with whipped cream. Store in refrigerator. Nutrition information per serving: 1 SeRviNg: Calories 340 (Calories from Fat 120); Total Fat 13g (Saturated Fat 6g); Cholesterol 25mg; Sodium 110mg; Total Carbohydrate 53g (Dietary Fiber 3g; Sugars 36g); Protein 2g exChaNgeS: 1/2 Starch, 3 Fruit, 31/2 Other Carbohydrate, 21/2 Fat 1. Heat oven to 400°F. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle top of crust with 11/2 teaspoons of the sugar. With rolling pin, roll crust lightly to coat with sugar. Continue to make pie crust, sugared side up, as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In large bowl, mix filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top crust with half-and-half; sprinkle with remaining 41/2 teaspoons sugar. 3. Place foil or cookie sheet on oven rack below middle rack to catch any spills. Place pie on middle oven rack; bake 35 to 45 minutes or until crust is golden brown and filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving. Serve warm or cold. Nutrition information per serving: 1 SeRviNg: Calories 370 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g); Cholesterol 15mg; Sodium 210mg; Total Carbohydrate 59g (Dietary Fiber 3g; Sugars 26g); Protein 2g exChaNgeS: 1 Starch, 3 Fruit, 21/2 Fat Pillsbury Most Requested Recipes™ 25
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