Print Options

Back to Red, White and Blue Berry Pie >

Include these items:

Select reviews >

Taste of Home Logo

Red, White and Blue Berry Pie

 Red, White and Blue Berry Pie
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
8 ServingsPrep: 15 min. + chilling

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

  • 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.
  • 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.
  • 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.
  • Carefully spread raspberry mixture over cream cheese layer. Chill for

2 of 2

Red, White and Blue Berry Pie (continued)

Directions (continued)

  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.