Star-Spangled Red, White & Blue Slab Pie

Recipe provided by Pillsbury™

Pillsbury™ Star-Spangled Red, White and Blue pie

Photo by Pillsbury

Ingredients: 

  • 3 Pillsbury™ refrigerated pie crusts, softened as directed on box (from 2 boxes)
  • 1/4 cup sugar
  • 2 packages (8 oz each) cream cheese, softened
  • 2 containers (6 oz each) Yoplait® Original lemon burst yogurt
  • Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel)
  • 6 cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries)
  • 1 cup strawberry glaze (from 13.5-oz container)

 

Directions:

  1. Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.
  2. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
  3. Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using 1-, 1 1/2- and 2-inch cookie cutters. Place 1 inch apart on large ungreased cookie sheet. Brush with water; sprinkle with 1 tablespoon of the sugar.
  4. Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.
  5. Meanwhile, in medium bowl, beat remaining 3 tablespoons sugar, the cream cheese, yogurt, lemon juice and lemon peel with electric mixer on high speed until smooth and creamy. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.
  6. In large bowl, mix berries and glaze until well blended. Spoon berry mixture evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.

Expert Tips

  • Strawberry glaze can be found in the produce section of your grocery store.
  • Take care in folding the berries and glaze. If using raspberries or blackberries, gently fold them in at the very end to avoid berries breaking apart.

Easter Pie Recipe

Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. —Barbara Tierney, Farmington, Connecticut

Yield: 6-8 Servings

Easter Pie

photo by Taste of Home©

Ingredients:

CRUST:

  • 1-2/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 eggs, lightly beaten

FILLING:

  • 1 carton (15 ounces) ricotta cheese
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon grated orange peel
  • Dash salt
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup diced citron, optional
  • 1/8 teaspoon ground cinnamon
  • Dash ground nutmeg
  1. Directions:
    In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
  2. For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

Nutritional Facts
1 serving (1 piece) equals 482 calories, 23 g fat (11 g saturated fat), 196 mg cholesterol, 349 mg sodium, 56 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Easter Pie in Reminisce March/April 1995, p47

Mint Chip Ice Cream Pie

Mint Chip Ice Cream Pie
Photo by Yunhee Kim

Yield:  8 Servings

Ingredients:

  • 8 ounces chopped semisweet chocolate, melted
  • 4 cups crisped rice cereal (such as Rice Krispies)
  • 2 pints mint chocolate-chip ice cream, slightly softened

Directions:

  1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
  2. Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.
By Sara Quessenberry , July, 2009. Real Simple

Presidential “Crustmaster” Leaves White House

Executive Pastry Chef Bill Yosses

Executive Pastry Chef Bill Yosses*Photos by Pete Souza/White House.

White House Pastry Chef William “Bill” Yosses, dubbed the “Crustmaster” by United States President Barack Obama, is leaving for New York. He plans to teach children and adults about eating better. For details, read more in this New York Times article written by Marian Burros. (just click on link)

If you want to bake a pie fit for a President, then click here for Yosses’ Apple Pie recipe.

White House Executive Pastry Chef Bill Yosses' Apple Pie served at a White House dinner

Apple Pie served at a White House dinner made by Executive Pastry Chef Bill Yosses*Photos by Pete Souza/White House.