Certainly not T and T...but I will bet it is a pastry crust, which is a pate sucre....sugar added and perhaps an egg yolk to a standard pastry crust recipe.
With a pastry cream....which is a cooked custard, with egg yolks and cornstarch....cooled.
Blue berries cooked with sugar and cornstarch and perhaps lemon rind....cooled and then the pie assembled and topped with whipped cream.

Blueberry Banana Cream Pie

I know the Blueberry Banana Cream Pie isn't what you are looking for but we have made this several times and it is yummy.

Thanks, Lindac, for the input about the ingredients, especially the pate sucre.

Sue thanks for the link and the testimonial!

Plllog, yes please! I'd love to have your recipe for pastry cream!

Smiles,

Sooz

This is not the same desert.....but it's a recipe for a pate sucre and a pastry cream....it's been in my files a long time and one of the more requested desserts i make.

Master recipe for fruit tarts….Cooks Magazine

Glaze:

1 cup of Apricot preserves or red current jelly

1 T water……melt together ( a liquor is nice instead of the
water….)

Pastry Cream

2 ½ T flour

¼ cup sugar

pinch salt

3 egg yolks

1 cup milk

1 tsp vanilla…or liquor

2 tsps butter

Pastry

1 1/4 cups AP flour

1 /4 cup cake flour

!/4 cup sugar

1/4tsp salt

!/4 lb chilled bitter

2 egg yolks

Water if needed

Fruit

For glaze melt and strain if using preserves….keeps weeks
covered in refrig

For pastry cream

Mix dry ingredients

Beat yolks and beat
into dry ingredients

add milk and whisk over low heat until bubbles break the
surface….and continue cooking 1 minute longer. Remove from heat and stir in
butter and liquor or vanilla.

Cover with plastic wrap ( right on the surface!) and chill

Pastry

Mix dry ingredients in a bowl, cut in ( or work in with your
fingers) the butter until mix resembles coarse meal

Work in beaten egg
yolks

And add water if
needed to hold dough together.

Form into flattened ball, wrap and chill at least 30 minutes
( or up to 2 days)

Have ready tart pan with removable bottom ( 9 inch) and roll
out crust, fit into pan and roll pin over the top of tin to cut dough off. Press dough into
corners of pan and chill at least 15 minutes….or over night

Heat oven to 350 , place greased foil in tart crust, weight
with dry beans or pie weights and bake 10 minutes ….remove weights and foil and
bake another 10 minutes…or until dough is lightly browned….cool.

Fill with the pastry cream, arrange sliced fruit over the
top ( make a lovely swirl of strawberries or peach slices) Fruit should be
chilled before slicing and filling….brush with glaze….and serve!

The recipe goes on to show beautiful different fruit
combos….like kiwi raspberry, grape and berry, plum and apricot etc…..

Pastry cream doesn't cut cleanly like that. Think of what's inside an eclair. Either it's a firm custard in the pie or it's pastry cream plus gelatin to make it keep its shape. Or since it's a commercial product it could be some kind of thickener more used commercially than at home (carageenan?).

I'm wondering if it isn't some kind of bavarian cream.

A Pastry cream with 3 egg yolks and 2 1/2 T flour per cup of milk will set up and can be cut. Perhaps not into such picture perfect clean slices as in the picture ( that looks like gelatin has been added for the picture)....but the tart recipe I posted cuts into beautiful slices.
The stuff in eclairs is not so eggy.

Indeed, agreed about the clean cut. That also looks quite cold. See how rigid the piping is?

This recipe makes a firm pastry cream, but not rigid. I use arrowroot 1:1 instead of cornstarch, as well as pasteurized eggs. There are pictures, but if you scroll down, there's the complete recipe. This is the easiest recipe I've found, and a perfect consistency for tarts (maybe not for your topping, however, but as the others have said, you might have to experiment with that. Perhaps it would just need a little more arrowroot, or even better, try using tapioca flour instead of other starch or flour. That gives an almost gellid texture). If it doesn't form up right away, just keep whisking.

Trying to guess how a pie was made and why it looks like it does when all you see is a much "styled" photo of it is like trying to guess what is really in those glasses that the actors on stage are drinking.
It's a prop.....not real. Likely the blue berries were arranged on a pre-cut wedge of pie crust then a wedge of a pale cream milky gelatin looking stuff was added. That stuff that looks like whipped cream is definitely something else. Then the big lights are turned on and moved to get the light at just the right angle....and a helper with a while reflector moves around to bounce the light just right, and they set up the white umbrella diffuser....all that takes at least 30 minutes....then someone says "those berrys look dry, can someone put a drop of oil on one of them."....then someone says "too much!! Get another piece of pie in there..."
I have been on and styled for a lot of food shoots.....and what you see is not really what you get at home.

Thanks for the recipes, AND the additional comments! I loved Linda C's story about photographing prop food!

Linda, I thought of that. Food styling is a big thing. But there are also laws that say if it's the food being sold (rather than the dish) it has to be the real food. So you're allowed to artfully arrange each strand of shredded lettuce that pokes out of the sandwich with tweezers, and pull all the lettuce from the side you can't see to the front, but you can't use more lettuce than the average customer gets, and it has to be real lettuce. Since they're advertising the pies, I don't think the restaurant can legally substitute gelatin where it isn't already (though maybe it's just a California law?), or use potatoes instead of whipped topping, like they might in the movies. What they can do, is set up the shoot in a walk-in fridge or freezer, so the food doesn't melt.

If you are presenting the food as what you get when you buy it....you must use for example a quarter pound of hamburger in the bun....but you don't have to cook that burger.
Don't know what the laws are regarding take-out pies....but I will guarantee that if you buy a Marie Callenders pie it won't look like that.
Sooz have you eaten that pie?

We've eaten that pie many times...... Its really good! And yes, it looks like that as long as you keep it very cold before slicing it (I live in a hot climate- nothing stays perfect here for long.)

Yuppers, Linda, we've taken that pie home many times and the whole pie looks just like the photo. Twice a year, Marie C's has a pie sale and hubby loves blueberry pies. The pie does cut beautifully for me, and is "picture perfect" (just like in the picture!)

Remembering the last time I was at M.C.'s with friends, we each had different pie slices for dessert, and each piece was picture perfect--I think they strive for this at the restaurant.

Smiles,

Soon

Yes. They have a whole-pie cutter that fits their pies perfectly and they train the staff in its use.

This is my favorite pie at MCs and what I order every time. (Their double cream lemon is good too.) And their pies look just that gorgeous. The cream layer is nothing like the filling for an eclair.

That looks a like a recipe I used to make many years ago... called a Blueberry Dream Pie, I think. I'll see if I can find the recipe!

I found the recipe, but it's inverted from yours (creamy layer on bottom and blueberry layer on top). The creamy portion is made with cream cheese, confectioner's sugar, and cool whip. Does that sound right?

Cream cheese, confectioners sugar and cool whip would not cut as cleanly as thepicture.

I don't know of ANY pie that cuts as cleanly as in the photo. lol!

It's probably made of rubber, just for the purpose of the photo :-)

Cut it frozen and and it would cut cleanly.

Since the photo is from a big-name website, I'm sure it's photographed professionally. That would mean the "whipped topping" is probably shaving cream, and the perfectly textured cream filling is probably colored crisco.

What is the ingredient list on the purchased box? (or is it a box). I'm not familiar with Marie.

One odd thing i noticed is 5 dollops of whipped topping on the pie. Is that not hard to cut evenly? We don't have pie much and an inch slice is about our limit and only holiday time anywho...(can't cut across that first cut)

It is standard practise with larger companies to use the actual product advertised and on the box photo...and in tv commercials. It is the law and any cheats would be so easily leaked by those working on the project. Styled food 'photos' do cheat sometimes in later touch-up but the original set-up is the actual food product. Hours with tweezers.

I worked on so many years ago to fill in down time and then again during the writers strike for a short time. I'd rather stick pins in my eyes it is so boring.

Smaller companies and most import products are not regulated at all. Why what you see on some package/can/jars is nothing like inside and why it is often impossible to re-create something after looking at the ingredient list with all the preservatives tweaks in a laboratory.

One commercial for a checkerboard ice-cream that served up perfect slices had a half dozen chest freezers brought in with the actual boxes from the factory that one would buy in your local grocery. They sliced and sliced for three days to get the perfect one over and over.

On a PizzaHut commercial they tractor trailered in the ovens used in their 'establishments', (fast food joints) lol. And large boxes of chilled bags of goop sauce with a dozen in-house cooks to prepare it just the way it is done by the food staff on site in your neighborhood. I think it was for their pasta offerings, not pizza.

Besides all that, trying to re-create a good flavor combination at home with fresh ingredients is noble and i think important. Less processed and maybe not so pretty but much healthier. (really who cares with dessert) Actually with trial and error a pretty slice can happen...not likely in my house as some are often perfect and others are goopy but still taste good.

A warm knife run under the sink then whipped dry helps with slicing cold pie.

The entire history of food advertising and when the ball dropped is interesting. like GainsBurgers for dogs. Basically play-dough with zero food value and considered a real treat!

• Double Cream Blueberry

  Creamy vanilla custard and sour cream top a bed of savory blueberries, enhanced with flavorful apples.

On Marie C's website this is what it states with the picture.

The addition of apples is new and not as tasty.