For fun, fruity desserts, recipes are as easy as pie

Family Features

Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a new recipe for Three-Berry Pie.

For more delicious recipes, visit www.pillsbury.com/pie, or become a fan and share your pie-making stories, photos or tips at www.facebook.com/lovethepie.

Fresh Berry Cream Tart

8 servings

Prep time: 15 minutes

Start to finish: 2 hours 55 minutes

Crust

1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box

Filling

1 8-ounce package cream cheese, softened

1/3 cup sugar

1 tablespoon orange-flavored liqueur or orange juice

4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)

1/3 cup red currant jelly, melted

Heat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell, using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.

In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream-cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Make Crusts Extra Special

When making a top crust for pies, these tips can help you make them look extra special:

Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canap cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.