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Red, White and Blue Berry Pie Recipe

Red, White and Blue Berry Pie Recipe

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 YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

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.

Wine Pairings

Sweet White Wine

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