Berry Lover's Delight Pie

This glazed fresh fruit pie with a surprise white chocolate layer was judged tops at this state fair pie contest.

Yield

8 servings

Ingredients

1 box refrigerated pie crusts, softened as directed on box (e.g. Pillsbury™)
powdered sugar for dusting hearts
4 ounces white chocolate
3 cups halved hulled fresh strawberries
2 cups fresh blueberries
10 tablespoons granulated (white) sugar
4 tablespoons water
2 tablespoons cornstarch

Directions

Preheat oven to 450°F (232°C).

Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes.

Meanwhile, cut out small heart shapes from second pie crust. Bake them on a baking sheet for about 5 minutes or until golden brown; cool. Dust with powdered sugar. Set aside.

Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.

Melt the rest of the bar in a double boiler on stovetop or in microwave on MEDIUM 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.

Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries. Fill the center with blueberries (about 1 cup) up to strawberry level.

Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes.

Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries.

Refrigerate pie for 2 hours; remove center ring. Decorate pie with pie crust hearts and chocolate curls or shavings. Awesome served with whipped cream, if desired.

Estimated Time

Preparation Time: 55 minutes
Total Bake Time: 17 minutes
Cool Time: 35 minutes
Total Chill Time: 2 hours 20 minutes Total Time: 2 hours 25 minutes

Additional Information

Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.

Nutritional Information

Amount per serving: Calories 400; Calories from Fat 150; Total Fat 17 g; Saturated Fat 8 g; Trans Fat 0 g; Cholesterol 10 mg; Sodium 270 mg; Total Carbohydrate 60 g; Dietary Fiber 2 g; Sugars 31 g; Protein 3 g; Exchanges: 1 Starch; 1 Fruit; 2 Other Carbohydrate; 3 1/2 Fat; Carbohydrate Choice 4

Recipe Courtesy Of

Betty Crocker

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map