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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


  • 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


  • 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.