Red Berry Chiffon Pie (with Bisquick Crust)

Red Berry Chiffon Pie

Chiffon pies are partially how I got in to this mess. I saw a bunch of recipes for them in an old cook book and thought the combination of unflavored gelatin and cream that makes them up seemed charmingly old-fashioned.

This one turned out pretty and has a nice taste test, though I haven’t tasted it all the way through. It needs to set up overnight. At first blush it reminds me a lot of the Falling in Love Chocolate Mousse Pie only with a berry base instead of chocolate. I think they would be charming mixed together in a swirl.

First, a word about the crust. I almost didn’t get a pie made because I made pizza this weekend and was totally out of flour. Completely out! This could’ve been a pie disaster.

Out of flour!

So I found a recipe to make the crust with Bisquick.

1 cup Bisquick
1/4 cup softened butter
2 tbsp boiling water

Boiling Water

Every recipe specified boiling water in this case. I don’t know the science behind why exactly. Fortunately this tea kettle which is in the background of half of my photographs can boil water like a champ.

Bisquick pie dough

The dough is a lot easier to work with than my usual pie dough but rolling it out was actually futile, despite the attempt implied in this picture. Better to just press it in to the pie pan as if you were working with Play-doh.

Bisquick Crust

Bake 8 to 10 minutes in a 450 degree oven.  It bakes up a little bit so even though it looked at first as if there wasn’t enough, there was.  My final picture of it is a little blurry unfortunately.

Taste-wise, I wouldn’t recommend this over my standard pie crust, but it has advantages: it’s stupidly easy to do, and it doesn’t involve any shortening, which some people are adverse to.


If you have more Bisquick, make pancakes!

But seriously, now for the pie filling…


1 cup red raspberries
2 cups strawberries
1/3 cup sugar (for berries)
1 envelope unflavored gelatin
1 tbsp lemon juice
3/4 cup sugar (for meringue)
3 egg whites
1/2 cup heavy whipping cream


Prepare 9 inch pie crust (of any type).

Set aside a few berries for garnish. I chose just raspberries for this, but, use whatever you like.

Will it Blend?

Put the rest of your berries in a blender and set it to puree.  Honestly, my blender did terrible with this and had a hard time! So use a Blendtec or something.

Take the resulting puree and run it through a sieve or cheesecloth to remove seeds. I found this step to be messy and hard. Maybe another advantage of the Blendtec is the seeds would also be liquefied.  Just like your iPad or your copy of Halo 3.

Berry Puree

Anyway now you have this.

Sugar on the stove

Put the packet of gelatin and 1/3 cup sugar on the stove in a pot. Add the berry puree and cook until just boiling. Don’t overboil, because it will start to burn.  Once boiling, stir a couple times, remove from heat, and let cool again to room temperature.  This takes about a half hour, or you can try other cooling methods like putting it in a bucket of ice water.

More Meringue

Egg whites plus sugar plus beater equals glossy meringue.  You can put in cream of tartar if you want to help it solidify.

Beater and cream

Now beat up the cream as well until it is whipped cream.

Then add everything together, pour it in the pie crust. Make swirls, garnish, chill the pie for overnight until it can be cut.

The final result pic is above!  The actual pie is still chilling in my fridge waiting to be solid enough to eat, but as I said before, the filling is pretty good by itself so I expect no problems, except maybe for it being a bit on the liquidy side.


One response to this post.

  1. thanks I was specifically in search of this pie crust!


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