4th of July Cream Pie

Products Used

Ingredients

Crust

Blueberry Cream Layer

Vanilla Cream Layer

Raspberry Cream Layer

Decoration

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
  2. Add flour in one step and on lowest speed mix until just combined. Do not overmix.
  3. Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
  4. Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area.
  5. Set aside a 9-inch deep pie pan and preheat oven to 385°F.
  6. Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire tart pan. Place dough into place and remove excess. Press dough into any cracks or tears.
  7. Prick bottom of tart shell with a fork. Place in oven, using pie weights or beans are not necessary.
  8. After 4-5 minutes of baking check pie. If bubbles are forming prick again with a fork. If a small area of sides have collapsed, press it back up. Bake until tart shell is golden or golden brown, about 14 minutes. Place and keep in freezer.
  9. For blueberry layer, if using frozen blueberries, defrost at room temperature. Blend blueberries to a puree. Press through a sieve to remove any seeds. Measure 3/4 cup, any additional puree can be used to flavor sparkling water.
  10. Mix sugar with blueberry puree. This puree needs to be lukewarm to ensure proper incorporation of gelatin. Place puree briefly in a microwave oven.
  11. In a small bowl combine gelatin with water and allow to hydrate for a few minutes. Place in a pot filled with hot water to melt gelatin.
  12. Pour melted gelatin into lukewarm blueberry and whisk until combined.
  13. In a separate bowl whip cream to very soft-medium peaks. Add blueberry mixture and using a spatula fold together until combined.
  14. Pour into pre-baked crust and place in freezer to accelerate chilling/setting.
  15. For vanilla layer, bring milk and sugar to a boil.
  16. In a small bowl combine gelatin with water and allow to hydrate for a few minutes. Add and whisk into milk which is still warm.
  17. In a separate bowl whip cream to very soft-medium peaks. Milk-gelatin mixture needs to cool until it is lukewarm or slightly cooler before adding whipped cream. Add whipped cream.
  18. Scrape onto gelled blueberry layer and return to freezer.
  19. For raspberry layer, blend raspberries to a puree. Press through a sieve to remove seeds. Measure 3/4 cup, any additional puree can be used to flavor sparkling water.
  20. Mix sugar with raspberry puree. This puree needs to be lukewarm to ensure proper incorporation of gelatin. Place puree briefly in a microwave oven.
  21. In a small bowl combine gelatin with water and allow to hydrate for a few minutes. Place in a pot filled with hot water to melt gelatin.
  22. Pour melted gelatin into lukewarm raspberry puree and whisk until combined.
  23. In a separate bowl whip cream to very soft-medium peaks. Add raspberry mixture and using a spatula fold together until combined.
  24. Pour onto gelled vanilla layer and chill pie.
  25. After about 90 minutes pie can be decorated. Whip remaining cream, sugar, and vanilla to firm peaks.
  26. Using a small star pastry tip, pipe rows of stars on pie leaving space for rows of raspberries. In one corner of pie place blueberries. Keep refrigerated until ready to serve.
Imperial Sugar Insight

NOTES: 

  1. Pie pans vary in depth. For this dessert, select a pie pan which can hold 6-7 cups of water.
  2. Not all gelatin brands have the same gelling strength. Chef Eddy recommends buying name brand gelatin such as Knox.
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