RED, WHITE, AND BLUE PIE
Inspired by my Uncle Wayne, this pie is delightfully simple. Rhubarb and blueberries in a light oil-based crust, topped with vanilla frozen yogurt makes a perfect Fourth of July dessert.
Provided by elisabethanera
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes.
- Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine.
- Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.
Nutrition Facts : Calories 392 calories, Carbohydrate 56.6 g, Cholesterol 7.6 mg, Fat 17.4 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 2.9 g, Sodium 313.6 mg, Sugar 29 g
RED, WHITE, AND BLUE ICE CREAM PIE
Even though I don't live in the States anymore all the Americans in my community get together for the 4th of July, and this is what I always bring. It should be made in advance, you need lots of freezing time. Prep time includes freeze time.
Provided by Mirj2338
Categories Pie
Time 4h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust.
- Top with half of the sliced strawberries.
- Freeze for one hour.
- Top with the strawberry ice cream and smooth to form an even layer.
- Top with half of the blueberries.
- Freeze for two hours.
- Top with the whipped cream and the remaining berries.
- Serve immediately, or cover and freeze for up to 48 hours before serving.
- Let the pie sit in the refrigerator for 30 minutes before cutting and serving.
RED, WHITE AND BLUE ICE CREAM SANDWICHES
Turn old-fashioned ice cream sandwiches into patriotic treats in just 10 minutes!
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 to 6 ice cream sandwiches
Number Of Ingredients 0
Steps:
- Drizzle the sandwiches with melted red and white candy melts to look like stripes, then spoon melted blue candy melts onto one end, sprinkle with white nonpareils and freeze.
"RED, WHITE AND BLUE BERRY CREAM PIE"
This pie is one I frequently make for bake sales at our church. I can hardly ever set it down on the sale table without someone picking it right up and saying, "Mark this one sold!" -Cindy Zarnstorff, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved. , Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside., For cream layer, beat together cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving.
Nutrition Facts :
RED, WHITE AND BLUE ICE CREAM CAKE WITH WHIPPED CREAM FROSTING
Such a pretty cake and so easy to make. Everyone raved about it, but as a warning when making, be sure to take the cake out of the freezer at least a half hour before trying to cut and freeze as the cake layer freezes HARD!! Prep time does not include time to soften ice cream. When it came to frosting, I was worried about having enough for decorating so doubled the frosting amount and while I had a lot left over, don't think it would have been enough for frosting and decorating without it
Provided by Bonnie G 2
Categories Dessert
Time 43m
Yield 1 8" Cake, 14 serving(s)
Number Of Ingredients 17
Steps:
- CAKE:.
- reheat oven to 350°F (176°C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
- To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming.
- Add the sour cream and vanilla extract and mix until well incorporated.
- Add the egg whites and mix until well combined.
- Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined.
- Add the milk and water and mix until well combined.
- Add the remaining dry ingredients and mix until well combined.
- Spread the cake batter evenly into the bottom of the prepared pan.
- Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
- When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans.
- Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans.
- Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half.
- Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely.
- Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color.
- Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm.
- Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer.
- Remove the red layer from it's pan and set on top of the white ice cream layer. Place cake back in the freezer.
- STABILIZED WHIPPED CREAM FROSTING:.
- Add gelatin to cold water in a bowl.
- Set this over a saucepan with boiling water until the gelatin is clear.
- Cool to room temperature.
- Meanwhile whip the cream until it is medium thick.
- With the mixer still on, pour gelatin into the center of the cream.
- Continue to whip. Add the powdered sugar and vanilla extract.
- Continue whipping until cream is in soft peaks.
- At this point you can add food coloring, keeping half white and half red.
Nutrition Facts : Calories 274.7, Fat 16.8, SaturatedFat 10.4, Cholesterol 59.6, Sodium 127, Carbohydrate 27.2, Fiber 0.6, Sugar 20, Protein 3.9
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- Preheat oven to 375°F. Spray 9-inch glass pie plate with cooking spray; set aside. Stir together graham cracker crumbs and 1/4 cup sugar in medium bowl. Add melted butter; mix well. Press mixture firmly in bottom and up sides of pie plate. Bake 6 minutes or until golden brown and set. Cool completely, about 35 minutes.
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- Rinse, remove the leaves, hull, and chop the strawberries. Rinse and sort through the blueberries to remove any stems.
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