Red, White and Blue Berry Pie Recipe photo by Taste of Home
Red, White and Blue Berry Pie
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min.
YIELD: 8 servings.
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 holiday party without this tasty treat! —Cindy Zarnstorff, Anchorage, Alaska
Ingredients
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1 Dough for single-crust pie
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1-1/2 cups sugar
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1/4 cup plus 1-1/2 teaspoons cornstarch
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1-1/2 cups water
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4 tablespoons plus 1-1/2 teaspoons raspberry gelatin
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1 pint fresh or frozen unsweetened blueberries
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1 teaspoon lemon juice
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1 pint fresh or frozen unsweetened raspberries
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4 ounces cream cheese, softened
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1/3 cup confectioners' sugar
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1-3/4 cups whipped topping
Directions
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1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
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2.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack.
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3.
In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into 1 portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside.
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4.
Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Refrigerate until filling is set, about 2 hours.
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5.
Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.
Nutrition Facts
1 piece: 460 calories, 15g fat (9g saturated fat), 21mg cholesterol, 161mg sodium, 79g carbohydrate (56g sugars, 3g fiber), 3g protein.
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