Red, White, & Blue Yummies From Your Food Storage Pantry

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Red, white, and blue is such a gorgeous color combination that it’s no wonder a total of 38 countries selected those colors for their flags. Personally, I’m kind of partial to the USA flag.

When it comes to food, these colors come together to create dishes that are not only patriotic looking but mouth-watering and totally delicious. When you add the convenience of freeze-dried foods, that makes it possible to enjoy eye-catching, yummy food all year long.

Why incorporate freeze-dried foods? Because they are totally shelf-stable, don’t need refrigerating, and, as individual ingredients, they can be used in hundreds of other recipes. Total versatility, which is something I encourage when it comes to food storage. If you’re new to the idea of freeze-dried fruit, check out this tutorial.

Try some of these over the Fourth of July weekened and through the coming months.

Berry Tart

Pastry Cream

  •  2 c. water
  •  2/3 c. Instant Milk powder
  •  1/2 c. sugar
  •  1/4 tsp. salt
  •  4 egg yolks
  •  1 1/2 tbsp. cornstarch
  •  2 tbsp. butter, cold
  •  2 tsp. vanilla extract

Fruit Topping

  •  1 3/4 c. water
  •  2 tbsp. sugar
  •  1 tsp. vanilla extract
  •  1 1/2 tbsp. lemon juice
  •  2 c. Whole Strawberries – Freeze Dried
  •  1 1/2 c. Blackberries – Freeze Dried
  •  1 1/2 tbsp. cornstarch + 2 tbsp water


  •  1 1/4 c. flour
  •  2 tbsp. sugar
  •  1/2 c. butter, chilled and cubed
  •  3 tbsp. ice water


For pastry cream:

  1. Combine water, milk powder, ¼ cup of the sugar, and salt in a medium saucepan. Cook over medium heat until milk starts to steam.
  2. In a medium size bowl, whisk together egg yolks, cornstarch, and remaining sugar.
  3. Slowly pour scalded milk into egg mixture a little bit at a time until eggs are tempered.
  4. Pour mixture back into saucepan and cook over medium heat, whisking constantly until it thickens (2–3 minutes).
  5. Transfer to electric mixer with paddle attachment. Add butter and vanilla and beat on medium speed until butter melts.
  6. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled.
  7. Just before serving, beat on low speed in mixer until smooth.

To make crust:

  1. Combine flour, sugar, and Scrambled Egg Mix in a food processor.
  2. Add butter and process until mixture resembles coarse meal (10–20 seconds).
  3. Slowly drizzle in ice water while mixing. Mix until dough holds together without being wet or sticky.
  4. Divide into 6 equal balls. Flatten each ball into a disk and wrap in plastic.
  5. Chill dough for one hour. Roll out each crust until ⅛” thick. Press dough into 4” tart pans. Place pans in freezer until dough is chilled (about 20 minutes).
  6. Place pie weights (can use beans) in each tart with parchment between it and bake at 400⁰F for about 15 minutes.

For fruit topping:

  1. Combine water, honey crystals, sugar, vanilla, and lemon juice in a small saucepan and bring to a simmer. Add fruit and stir lightly.
  2. Drizzle in cornstarch slurry while stirring. Allow to simmer for 1 minute and instantly remove from heat and cool in ice bath.
  3. Add pastry cream to cooked tart shells, filling almost to top and making a small indent in the middle for topping.
  4. Top with berry mixture and allow to cool slightly before serving. Yields 6 tarts.

Very Berry Meringue Pie

Pie Dough

  •  1 2/3 c. flour
  •  2/3 c. cake flour
  •  1 tsp. salt
  •  1 tbsp. sugar
  •  3/4 c. Shortening Powder + 2 tbsp. water
  •  6 tbsp. butter
  •  1/4 c. ice water


  •  2 1/4 c. water
  •  2 c. Blueberries – Freeze Dried
  •  1 1/2 c. Blackberries – Freeze Dried
  •  1 1/2 c. Raspberries – Freeze Dried
  •  1 c. Strawberry Slices – Freeze Dried
  •  1/2 c. sugar
  •  1 1/2 tsp. lemon juice
  •  1 tsp. vanilla extract
  •  3 tbsp. cornstarch + 1/4 cup water
  •  2 tbsp. butter


  •  3/4 c. pasteurized egg whites
  •  1/4 tsp. cream of tartar
  •  1/4 tsp. salt
  •  1/2 c. sugar



  1. Sift the flours, salt, and sugar together in a large bowl.
  2. In a food processor, add the butter and shortening with the dry ingredients and pulse to cut in.
  3. Slowly drizzle in the ice water and blend just until the dough comes together. Shape into a round disc, wrap, and chill well.
  4. Roll out crust and place in two 9” pie tins.


  1. Bring water to a simmer in a small pot. Add berries, sugar, lemon juice, and vanilla and bring to a simmer.
  2. Stir cornstarch slurry into berries and allow filling to thicken completely, stirring lightly. Stir in butter until completely emulsified.
  3. Cool in ice bath or refrigerator.
  4. Meringue
  5. Let egg whites sit until room temperature and add the cream of tartar and salt. Whip on high speed until frothy.
  6. Add sugar slowly while whisking until dissolved. Whip meringue until stiff peaks form.
  7. Pour filling into crusts and top with meringue.
  8. Torch or bake 10–12 minutes at 375°F to brown meringue peaks. Allow pie to completely cool before serving.

Blueberry Sour Cream Pie

2 cups Freeze Dried Whole Blueberries reconstituted, reserving 1/2 cup liquid

2 to 3 tablespoons Ultra Gel

1/4 cup sugar

1 box vanilla instant pudding

1 cup sour cream

3/4 cup Instant Milk, prepared

1/2 cup fresh or freeze-dried sliced strawberries, rehydrated and drained well

1 pre-baked pie shell

Homemade or store-bought whipped cream


Drain blueberries, reserving 1/2 cup liquid. Dissolve sugar in blueberry liquid, add Ultra Gel and mix well. The Gel will create a thicker syrup for the fruit filling.

Gently fold in blueberries and pour into pie shell.

Mix vanilla pudding with 3/4 cup milk. Fold in 1 cup sour cream. Pour over blueberries.

Chill for 1 hour. Top with whipped cream and sliced strawberries.


Easiest Red, White & Blue Appetizer

You can’t beat this one for either patriotism or simplicity!

2 blocks cream cheese*, softened to room temperature

Strawberry, cherry, or raspberry jam

Blueberry jam

Optional: a few fresh strawberries, cherries, raspberries, and blueberries for garnish

Dippers: Pretzel sticks, crackers, graham crackers (any flavor), Teddy Grahams, or vanilla wafers. Baguette slices are also good!


On a platter, set out each block of cream cheese. Pour red jam over one block and blueberry jam over the other. Serve with the dippers of your choice.

*This works with either the 4 ounce or 8 ounce size cream cheese blocks.


Other fun ideas

  • Usually you’ll find a few tablespoons of powdered freeze dried fruit at the bottom of their containers. Make some berry flavored  yogurt, whipped cream, cupcake frosting, or fruit dip by stirring in some of that powder for an easy red (strawberry, raspberry) or blue (blueberry) dip or topping.
  • For a yummy trail mix, combine freeze-dried red and blue berries, freeze-dried cherries, with white chocolate chips, slivered almonds, macadamia nuts, and pretzel sticks.
  • Any of the red and blue freeze-dried fruit can be mixed in with vanilla ice cream or milkshakes.




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