Ingredients for Red White And Blueberry Pie
- Reduced Fat Cream Cheese
- Nonfat Milk
- Lemon Extract
- 9 In.baked Pastry Shell
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 tablespoon lemon juice
- 2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar (or to taste)
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How to Make Red White And Blueberry Pie
- Preheat oven to 375°F (190°C).
- In a small mixing bowl, beat the softened cream cheese, milk, and vanilla extract until completely smooth and creamy.
- Spread the cream cheese mixture evenly onto the bottom of the unbaked pie crust.
- In a medium saucepan, whisk together the cornstarch, water, and lemon juice until no lumps remain.
- Gently mash the strawberries and add them to the saucepan.
- Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens (about 1-2 minutes).
- Remove from heat and let cool for 15 minutes.
- Stir in the sugar, mixing until fully dissolved.
- Carefully spoon the strawberry mixture over the cream cheese layer in the pie crust.
- Top with blueberries (no need to thaw if using frozen).
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let cool completely on a wire rack before refrigerating for at least 3 hours to allow the filling to fully set.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
72g
Fat
17g
Carbs
10g
