Red, White & Blue Pie

"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."
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Ready In:




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

Questions & Replies

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  1. 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.
  2. A 9-inch pie pastry or even a deep dish pie tin is important with this recipe. I ended up with too much raspberry filling for my too small tin. As a result, my red layer spread out more than desirable and was kind of thin. If I had had a bigger pie tin, I would have tried to augment the white layer. It was almost invisible, compared to the rich blue and red layers. So the appearance was a bit rocky; the taste was delicious!
  3. I made this recipe using sliced (fresh-not frozen) strawberries instead of raspberries and let me tell you ... IT ROCKS!!!!!! This is my family's favorite summer dessert!!!!



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