Martha Stewart's fruity frozen desserts

For pie dough
In a food processor, pulse 2 ½ cups all-purpose flour, 1 teaspoon sugar, and ½ teaspoon fine salt. Add 2 sticks cold unsalted butter, cut into pieces, pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add ¼ cup ice water, pulsing until dough is crumbly but holds together when squeezed (if necessary add up to 2 tablespoons water). Divide dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).

For blueberry pies:
Preheat oven to 400°. Stir together cream cheese, ½ cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with ¼ cup granulated sugar, lemon juice, and flour.

Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top. Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings. Cut a small vent in each pie and bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool completely on wire racks before serving.

Per pie: 722 cal; 44 g fat (18 g sat fat); 8 g protein; 76 g carb; 2 g fiber

Puff pastry is one of our favorite freezer shortcuts—especially when paired with sweet pineapple, tangy mango, and nutty coconut.

Preheat oven to 400°. On a floured surface, roll puff pastry into a 10-by-14-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch from edges, creating a border; with a fork, prick dough all over inside border. Bake until golden, 12 to 15 minutes. Let cool completely.

Meanwhile, in a medium saucepan, cook pineapple, sugar, and lemon juice over medium-high until pineapple begins to break down, 10 to 12 minutes. Transfer to a blender and purée until smooth.

Pour through a fine-mesh sieve back into saucepan, discarding solids, and sprinkle with gelatin. Let stand until gelatin softens, 5 minutes. Bring to a boil over medium-high, stirring, then pour into a medium bowl set in a bowl of ice water. Stir until cool and thickened, 4 minutes. (To store, cover and refrigerate, up to 3 days.)

Whisk cream until soft peaks form. Stir pineapple mixture until smooth; fold in whipped cream until combined. Spread on pastry and top with mango and coconut.

Per serving (based on 10): 345 cal; 23 g fat (12 g sat fat); 4 g protein; 32 g carb; 3 g fiber

Here, save time with frozen waffles, but make your own creamy pudding. The rich flavor and silky texture are worth the extra effort.

Place a fine-mesh sieve over a medium heatproof bowl. In a medium saucepan, whisk together 1/3 cup sugar, cornstarch, salt, milk, ½ cup cream, and egg yolks. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes. Reduce heat to medium-low and cook, whisking, 1 minute. Pour through sieve into bowl. Stir in butter and vanilla until combined. Press plastic wrap against surface of pudding to prevent a skin from forming and refrigerate 3 hours (or up to 3 days).

Toss strawberries with ½ cup sugar; let sit until fruit has released some juice, 20 minutes. Using an electric mixer, beat 1 ½ cups cream and 1/4 cup sugar on medium-high until stiff peaks form, about 2 minutes.

In a large bowl or trifle dish, layer ½ the waffles, strawberries, pudding, and whipped cream; repeat. Cover trifle with plastic wrap and refrigerate at least 2 hours (or up to 1 day).

Per serving: 404 cal; 24 g fat (14 g sat fat); 5 g protein; 44 g carb; 2 g fiber