20-Minute Summer Berry Pie

 

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:

  1. Preheat the oven to 350F
  2. Lightly flour a piece of parchment paper
  3. Roll cookie dough out on the parchment into a large circle
  4. Slide the parchment (with the dough) onto a baking sheet
  5. Bake 15-18 mins, until golden brown
  6. 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.
  7. While dough/pie crust is baking, whisk lemon juice and jam.
  8. Add berries and toss to coat
  9. With an electric mixer or stand mixer, beat cream cheese and sugar until smooth. Add Cool Whip/Coco Whip and beat to combine.
  10. Spread the cream cheese mixture onto the cooled cookie/pie crust and top with the berries.
  11. Enjoy!

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