Red, White and Blue Berry Pie Recipe
Red, White and Blue Berry Pie Recipe photo by Taste of Home

Red, White and Blue Berry Pie Recipe

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To me, this colorful pie is the epitome of summer. Bright blueberries and raspberries sandwich a cream cheese layer in the pie that’s quite festive. I can’t imagine a Fourth of July party without it. —Cindy Zarnstorff, Anchorage, Alaska
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 1-1/2 cups sugar
  • 1/4 cup plus 1-1/2 teaspoons cornstarch
  • 1-1/2 cups water
  • 4 tablespoons plus 1-1/2 teaspoons raspberry gelatin
  • 1 pint fresh or frozen unsweetened blueberries
  • 1 teaspoon lemon juice
  • 1 pastry shell (9 inches), baked
  • 1 pint fresh or frozen unsweetened raspberries
  • 4 ounces cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1-3/4 cups whipped topping

Nutritional Facts

1 serving (1 slice) equals 460 calories, 15 g fat (9 g saturated fat), 21 mg cholesterol, 161 mg sodium, 79 g carbohydrate, 3 g fiber, 3 g protein.


  1. In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in gelatin until dissolved.
  2. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside.
  3. Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Chill until set, about 2 hours.
  4. Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours. Yield: 8 servings.
Originally published as Red, White and Blue Berry Pie in Taste of Home June/July 1995, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed May. 18, 2016

"This recipe has been around for years. I first tried this when I saw it in the Taste of Home magazine. It is awesome! Only thing is I use strawberries in place of raspberries. Be prepared for an empty pie plate and plenty of requests for this recipe!!!!"

Reviewed May. 16, 2016

"This was delicious .As someone else suggested I substituted Stawberries for the raspberries.I also used strawberry jello.I would suggest a deep dish crust it makes a lot of filling. Can't wait to make it for the 4th of July. I also may try with peaches and strawberries sometime"

Reviewed Jul. 5, 2015

"This is a very light and delicious pie. It was loved by all!"

Reviewed Jul. 13, 2014

"This pie is absolutely delicious!!! I have made it twice, once with raspberries and once with strawberries. Both were delicious. Thanks for sharing the recipe!!!!"

Reviewed Jul. 4, 2014

"Excellent!!! My family loved this pie! It was light, cool and refreshing... the perfect dessert for 4th of July!"

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