Patriotic Berry Pie

Campbell's Patriotic Berry Pie Recipe

This delectable and colorful fruit pie makes the perfect summer dessert...and it's especially easy to make because it uses a frozen pie crust.

At a glance


1 hr.


2 hr. 20 min.



Cook: 10 min.

Chill: 1 hr.

Cool: 10 min.

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What You'll Need

1 frozen 9-inch refrigerated pie crust, baked and cooled according to package directions
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 cups half and half
2 eggs
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
2 tablespoons cornstarch
2 tablespoons strawberry-flavored gelatin mix
2/3 cup water
6 cups fresh strawberries sprigs
Fresh mint

How to Make It

  • 1

    Stir 1/2 cup sugar and the flour in a 3-quart heavy saucepan.  Add the half and half and eggs and beat with a fork or whisk.  Heat over medium heat to a boil.  Cook and stir for 1 minute or until the mixture is thickened.  Remove the saucepan from the heat.  Stir in the vanilla extract.  Let cool for 10 minutes.

  • 2

    Stir 3/4 cup sugar, cornstarch and gelatin in a 1-quart heavy saucepan. Stir in the water. Heat over medium-high heat to a boil.  Cook and stir for 1 minute. Remove the saucepan from the heat.

  • 3

    Spoon the custard into the pie crust.  Top with the blueberries.  Pour half the gelatin mixture over the blueberries.  Refrigerate for 30 minutes or until the gelatin is set.  Arrange the strawberries over the blueberries.  Drizzle with the remaining gelatin.  Refrigerate for 30 minutes or until the gelatin is set.  Garnish with the mint before serving.

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