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Triple Berry Pie
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Prep Time:
40 minutes
Total Time:
4 hours
Indulgent triple berry pie with tangy lemon cream cheese layer.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 tablespoon coarse white sparkling sugar
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 4 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 4 oz (half of 8-oz package) cream cheese, softened
  • 1 teaspoon finely grated lemon peel
Instructions:
  • Preheat oven to 450°F. Prepare the crust following the instructions on the box for a One-Crust Pie, Baked Shell. Allow to cool completely, approximately 35 minutes.
  • Roll out the second pie crust and use a 4 1/2-inch star-shaped cookie cutter to cut 1 large star and a 2-inch star-shaped cookie cutter to cut 12 small stars. Place the stars on an ungreased cookie sheet, sprinkle 1 tablespoon of sparkling sugar on top, and bake for 5 to 8 minutes until golden brown. Let them cool and then set aside.
  • In a 2-quart saucepan, combine 3/4 cup granulated sugar, cornstarch, water, and lemon juice. In a small bowl, mash 1 1/2 cups sliced strawberries to make 1 cup mashed strawberries, then add to the pan. Cook over medium heat, stirring constantly until thickened and boiling. Boil and stir for one minute. Transfer to a medium bowl and let cool for 5 minutes.
  • Transfer a portion of the cooked strawberry mixture to a small bowl, and gently mix in the blueberries. Then, combine the rest of the cooked strawberry mixture with the remaining sliced strawberries and raspberries.
  • Combine cream cheese and lemon peel until smooth, spread in the bottom of the pie shell. Fill outer edges with strawberry-raspberry mixture and the center with blueberry mixture.
  • Chill in the fridge for 3 hours. When ready to decorate, position one large star in the middle and surround it with smaller stars along the pie's edge.

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