It snuck up on me as always, but somehow Memorial Day Weekend is already here! If you’re hosting, heading to a BBQ, or just looking for a festive little treat to enjoy on your porch, I’ve got you covered with the easiest 20-minute berry pie. It’s bright, fresh, and full of summer flavor, perfect for kicking off the long weekend.
The original version is pretty dairy-heavy, but if you’re avoiding it, don’t worry, I usually make it with Kite Hill dairy-free cream cheese and So Delicious Cocowhip, and honestly? No one can tell the difference. It’s a total crowd-pleaser either way.
20-minute berry pie
Makes 6-8 servings
Ingredients:
- 1 frozen pie crust or 1 package, sugar cookie dough
- 2 Tbs, strawberry jam
- 2 Tbs, lemon juice
- 1 cup, strawberries, chopped
- 1 cup blueberries
- 1 cup blackberries
- 1 package, room temp cream cheese
- 1/4 cup confectioners’ sugar
- 2 cups, Cool Whip
- Flour to sprinkle on parchment paper
Directions:
- Preheat the oven to 350F
- Lightly flour a piece of parchment paper
- Roll cookie dough out on the parchment into a large circle
- Slide the parchment (with the dough) onto a baking sheet
- Bake 15-18 mins, until golden brown
- If you’re using a pie crust, just bake the pie crust for 10-12 minutes but be sure to poke holes in it with a fork first or it will bubble up.
- While dough/pie crust is baking, whisk lemon juice and jam.
- Add berries and toss to coat
- With an electric mixer or stand mixer, beat cream cheese and sugar until smooth. Add Cool Whip/Coco Whip and beat to combine.
- Spread the cream cheese mixture onto the cooled cookie/pie crust and top with the berries.
- Enjoy!
