American Pie Council

Blueberry Mousse Pie


3 cups flour
1 teaspoon salt
1/4 cup Crisco® shortening
1 cup Crisco® butter flavored shortening
1 egg
5 Tablespoons cold water
1 Tablespoon vinegar
1/2 teaspoon almond flavoring

Cut together flour, salt and shortening until oatmeal-like consistency. Beat egg in
cup, add water, vinegar and almond flavoring. Beat all and pour into flour
mixture. Blend well. Roll out dough and place in a 9-inch pie plate. Bake at 350
degree oven until golden brown. Cool.


1 stick butter
1/2 cup sugar
1 – 10 oz. jar blueberry fruit spread
3 squares almond bark
2 eggs
11 oz. Extra-Creamy Cool Whip topping

Beat until butter and sugar are creamy. Add fruit spread and melted almond bark
to butter and sugar mixture. Add eggs one at a time, beating for 5 minutes for
each egg. Fold in Cool Whip. Add to baked pie shell and cool in refrigerator.


3 cups fresh blueberries
1/3 cup orange juice
1/3 cup sugar
1/3 cup water
3 Tablespoons corn starch

In medium saucepan, combine all ingredients. Cook over medium heat until
thickened. Allow to cool. Place topping on top of mousse filling. Garnish as