(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 recipe for Perfect Apple Pie.

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.

For more delicious recipes, visit www.pillsbury.com/pie.

Fresh Berry Cream Tart

Crust

1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on boxFilling1 8-ounce package cream cheese, softened1/3 cup sugar1 tablespoon orange-flavored liqueur or orange juice4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)1/3 cup red currant jelly, meltedHeat oven to 450 F. 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.Serves

8

Lemon Raspberry PieCrust1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box1 teaspoon flour2 tablespoons finely chopped pecansFilling1/2 cup sugar2 tablespoons cornstarch1/2 cup water2 tablespoons margarine or butter1 egg yolk, beaten1/4 to 1/3 cup lemon juiceTopping2 3-ounce packages cream cheese, softened1/4 cup powdered sugar1/2 teaspoon lemon extract1 8-ounce carton frozen whipped topping, thawed1 tablespoon milk3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towelsMint sprigs, if desiredHeat oven to 450 F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.Serves

8

Perfect Apple PieCrust1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on boxFilling6 cups thinly sliced, peeled apples (6 medium)3/4 cup sugar2 tablespoons all-purpose flour3/4 teaspoon ground cinnamon1/4 teaspoon salt1/8 teaspoon ground nutmeg1 tablespoon lemon juiceHeat oven to 425 F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.Serves

8

Notes, Tips & Suggestions: Two cans (21 ounces each) apple pie filling can be substituted for the filling.