Hello friends! Are you excited for the extra long weekend? I am. Today I’m sharing Red, White & Blue Pie Parfaits that I demonstrated on Studio5, a local lifestyle show in Utah. The show airs at 1pm MST and can be viewed online. If you’re joining from Studio5, welcome! Scroll down for the full recipe and details.
Confession time: I love pie — especially fruit pies and flaky, buttery crust. There’s something irresistible about a thick, chunky fruit filling tucked into tender pie crust. With that in mind, I thought it would be fun to deconstruct a classic pie into layered parfaits for a festive holiday treat.
These parfaits use strawberry and blueberry pie fillings for bright red and blue layers, plus a creamy no‑bake cheesecake-style layer in the middle. I like a slightly higher fruit-to-crust ratio — roughly two-thirds fruit to one-third crust — so I recommend adding an extra bit of crust to the bottom and more star-shaped decorations on top if you prefer more pastry in each cup.
Store the parfaits in the refrigerator. I’ll admit I ate one for breakfast the next day — think of it as a celebratory parfait. These are perfect for Memorial Day or save the recipe for your 4th of July gathering. They can be prepared ahead of time, kept chilled, and assembled or served when you’re ready. We loved them!
Red White and Blue Pie Parfaits
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Ingredients
Pie Crust:
- ½ cup (96 g) butter flavored Crisco shortening
- ½ tsp salt
- 1 ½ cups (180 g) all-purpose flour
- ½ whisked egg
- 2 ½ Tbsp ICE cold water
- ½ Tbsp distilled white vinegar
- Cinnamon Sugar
Blueberry Pie Filling:
- 16 oz (454 g) frozen blueberries
- ¼ cup (50 g) granulated sugar
- 3 Tbsp cornstarch
- ¾ cup (177 ml) water
Strawberry Pie Filling:
- 16 oz (454 g) strawberries, hulled and cubed/diced
- ¼ cup (50 g) granulated sugar
- 3 Tbsp cornstarch
- ¾ cup (177 ml) water
Whipped Cream Cheese:
- 8 oz (226 g) block-style cream cheese
- ½ cup (100 g) granulated sugar
- 4 oz (113 g) tub cool whip, or substitute half a tub / ¾ cup heavy cream whipped with 3 Tbsp powdered sugar
Instructions
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Make the pie crust: In a bowl combine flour and salt. Cut the shortening into the flour with a pastry blender or fork until pieces are pea-sized. Add the whisked egg, cold water, and vinegar, then work the dough into a ball. Flatten into a disk, double-wrap in plastic, and chill in the freezer for 10 minutes.
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Remove the crust from the freezer and roll to about ¼” thickness on a floured surface. Cut out at least 15 star shapes (30 is better and uses roughly half the crust). Place stars and remaining crust pieces on an ungreased baking sheet, sprinkle with cinnamon sugar, and bake at 350°F for 10–15 minutes or until lightly browned. Cool completely.
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Blueberry filling: In a small saucepan combine sugar and cornstarch, then add to the blueberries and stir. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens. Cool completely in the refrigerator. Repeat the same method with the strawberries in a separate saucepan. If you have two saucepans you can make both at once.
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Whipped cream cheese layer: In a medium bowl beat the cream cheese and granulated sugar with a hand mixer until smooth and the sugar is dissolved. Fold in the cool whip and beat on high until the mixture is light and shows ripples from the beaters. Keep chilled until assembly.
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Assemble: Transfer each filling and the whipped cream cheese to separate zip-top bags and snip one corner to pipe, or spoon directly. Break remaining pie crust (not the stars) into crumbs. In clear 5 oz cups layer crust crumbs, blueberry filling, whipped cream cheese, and strawberry filling. Top with star-shaped crust pieces for decoration. Chill until serving. Enjoy!
Notes
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