Red, White & Blue Pie

READY IN: 35mins
Recipe by HeatherFeather

A lovely multi-berry pie. Perfect for the 4th of July or other patriotic holidays. Adapted from a 1995 issue of Taste of Home. I have not made this yet. Please note - prep time does not include several long chilling times for each level of the pie.

Top Review by berry271

We really enjoyed the taste of this. I made it in a 10 inch graham cracker crust and the filling still didn't quite all fit. The white layer is a little thin, but flavor wise, I wouldn't change the ratio. We took it to a picnic and it was a little difficult to serve "pie-style" as the weather was quite warm. I think it would be fine as a pie right out of the fridge, but if I was going to take it to a picnic again, I think I might increase the amounts and make it in a 9 by 13 casserole dish and then serve it with a spoon. We used a blend of frozen mixed berries (including red and blue berries) so both berry layers were the same, but it was still delicious.

Ingredients Nutrition

Directions

  1. In a medium saucepan, mix sugar, cornstarch, and water; cook, stirring, until thickened and clear.
  2. Stir in gelatin powder until dissolved, then divide this mixture into two equal portions.
  3. Add blueberries and lemon juice to one portion, stirring gently to coat.
  4. Spread blueberry mixture into the pie pastry, cover, and chill until set.
  5. Meanwhile, gently fold raspberries into the other portion of sauce and let stand, covered, at room temperature while you continue.
  6. Beat cream cheese and powdered sugar together until smooth.
  7. Fold in Cool Whip; spread over the blueberry layer.
  8. Chill until set, about 2 hours.
  9. Carefully spread raspberry mixture over the cream cheese layer.
  10. Cover and chill at least 4 hours.

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