Preheat oven to 425 degrees. Spray a 9x13-inch pan with nonstick spray. Slightly roll out 1 package (2 pieces of pie dough) and place into bottom of prepared pan. Trim and crimp edges; use a fork to pierce bottom and sides of the pie crust; set aside.
Just a few simple Hy-Vee staples are all you need to create this festive all-American pie for the 4th of July.
Servings and Ingredients
|2||(15-oz. each) pkgs. Hy-Vee ready-to-bake 9-inch refrigerated pie crust, thawed|
|¾ c.||Hy-Vee blueberry pie filling|
|1||(21-oz.) can Hy-Vee red fruit pie filling, such as raspberry, strawberry, or cherry|
|1||Hy-Vee large egg, beaten|
Things To Grab
- 9x13-inch pan
- Hy-Vee nonstick cooking spray
- Rolling pin
- Aluminum foil
- 1-inch star cookie cutter
- Silicone pastry brush
- Wire cooling rack
Fold 2 pieces of aluminum foil several times to create 2 (2-inch wide each) strips; place into upper left hand corner to create a 4x5-inch rectangle. Press down slightly into crust, do not remove. Bake 10 minutes or until crust is slightly crisp and set.
Spoon blueberry filling into aluminum foil lined rectangle. Pour red pie filling over remaining exposed pie crust.
Hyvee Culinary Expert TipHy-Vee blueberry pie filling is ready to eat, no baking required! Use extra pie filling to swirl into cheesecakes or top with ice cream or whipped cream for an easy dessert.
Roll out remaining portions of dough. Create 6 long and thin strips of dough. Alternately place over red pie filling to create stripes; trimming to fit pan. With remaining dough, use a 1-inch star cookie cutter to cut out stars. Place stars over blue portion. Brush crust with beaten egg and sprinkle with sugar.
Bake, 20 minutes, covering with aluminum foil if pie crust begins to brown too quickly. Reduce heat to 375 and bake an additional 10 minutes or until crust is golden brown and filling is bubbly.
Remove pie from oven and immediately remove aluminum foil from pie. Cool on a wire cooling rack for 1 hour or until filling has set.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 15mg
- Sodium: 250mg
- Total Carbohydrates: 37g
- Protein: 0g
Hy-Vee Test Kitchen