Flashback Friday: Patriotic Protein Pies

Posted by: Rhonda Price on Friday, July 18, 2014

Feel like making something different for the Fourth of July this year? I know that I’m tired of seeing the same “flag cakes” at parties that are loaded with strawberries, blueberries and tons of Cool Whip. (I was over those about 10 years ago!) Instead, I like to make these “mini pies” occasionally, and this time I added Garden of Life’s Raw Protein Vanilla Spiced Chai for an extra protein boost!


To make these, you can be creative and load up on organic blueberries and bing cherries or use your favorite pie filling if you’re in a hurry and have some on hand. You’ll also need some smaller Mason jars with rings and lids. You can use a four ounce size if you plan to give a lot of them away as gifts, but I used eight  ounce size jars and made a batch of 12. Here are the ingredients you’ll need:


Pie crust (use your favorite gluten-free, whole wheat or refrigerated dough if you have some on hand)

12 Mason jars – any size you prefer, just make sure you have enough fruit to fill them.

2 cartons of organic blueberries

1 pound of bing cherries (or pie filling if not available)

½ teaspoon cinnamon

1 scoop or one packet of Raw Protein Vanilla Spiced Chai

½ teaspoon corn starch


Preheat oven to 400 degrees. Clean jars in dishwasher or by hand and dry. Cut pie crusts into strips and mash the dough into each jar, using the back of a spoon to spread evenly.

In a large bowl, stir together blueberries, cinnamon, corn starch, and Raw Protein Vanilla Spiced Chai. Set aside.

Wash cherries and remove stems or use cherry pie filling and reserve in another bowl.


Fill half of each jar with cherry filling. Fill the rest of the jar with blueberry filling. Use remaining pie crust to top each jar, using cookie cutters to create stars or other designs. (or get your kids to create some jar-topping crusts for you – they’ll love cutting them out!)


Put six jars each on a baking sheet and bake at 400 degrees until bubbly and top crusts begin to brown. Remove and cover the jars with foil. Return to oven and continue baking for 25 minutes. Cool completely and top with lids and rings.



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