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Red, White And Blue Pie


1 cups all-purpose flour
teaspoon salt
⅓ cup shortening
4 to 5 tablespoons cold water
1 x 6-ounce package (1 cup) semisweet chocolate pieces
1 tablespoon butter
1 x 8-ounce package cream cheese, softened
2 tablespoons orange liqueur
cup sifted powdered sugar
1 quart whole strawberries, rinsed and stems removed
1 cup mixed berries, such as blueberries and raspberries
2 tablespoons redcurrant jelly
cup whipping cream
2 tablespoons sifted powdered sugar
teaspoon finely shredded orange peel


Serves: 12


For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch circle. Ease dough into a 9-inch pie plate. Trim to ½-inch beyond edge of plate. Fold under extra dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.

In a saucepan combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur. Heat and stir until combined. Remove from heat. Stir in the ¼ cup powdered sugar. Spread in baked pastry shell.

Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt jelly; brush over berries. Cover; chill for 4 hours.

To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2 tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped cream into center of pie. 

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