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A classic 4th of July dessert: Berry Pie

July 2, 2014

Celebrate the stars and the stripes with this red, white and blue pie recipe! And if you want a matching outfit for your 4th of July dessert, don’t forget to get some inspiration here. 



TOTAL TIME: 15 minutes + chilling



  • 1-1/2 cups of sugar
  • 1/4 cup plus 1-1/2 teaspoons cornstarch
  • 1-1/2 cups of water
  • 4 tablespoons plus 1-1/2 teaspoons raspberry gelatin
  • 1 pint of fresh or frozen unsweetened blueberries
  • 1 teaspoon of lemon juice
  • 1 pastry shell (9 inches), baked
  • 1 pint of fresh or frozen unsweetened raspberries
  • 4 oz. of cream cheese, softened
  • 1/3 cup confectioners’ sugar
  • 1 ¾ of whipped topping



In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for two 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 two hours.

Carefully spread raspberry mixture over cream cheese layer. Chill for at least four hours.