Red, white and blueberry pie

 

I've shared this over on my Kitchen Table blog, but apparently I've never shared it here.  And that's too bad, because it really is a delicious pie, best enjoyed in the summer when the raspberries and blueberries are both fresh.  Here is the recipe:

RED, WHITE, AND BLUE BERRY PIE

9” baked pie crust
BERRY LAYER:
1 1/2 c. sugar
4 1/2 Tblsp. cornstarch
1 1/2 c. water
4 1/2 Tblsp. dry raspberry jello powder
1 pint fresh blueberries
1 tsp. lemon juice
1 pint fresh or frozen whole unsweetened raspberries
CREAM LAYER:
4 oz. cream cheese, room temperature
1/3 c. confectioners sugar
4 oz. cool whip

For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add jello powder; stir until dissolved. Divide mixture in half. Stir blueberries and lemon juice into half of the mixture; spread over bottom of pie shell. Refrigerate. Fold raspberries gently into remaining half of mixture; set aside. For cream layer, beat together cream cheese and sugar until smooth. Mix in the cool whip. Spread cream cheese mixture over blueberry layer. Refrigerate until set. Carefully spread raspberry layer over cream layer. Chill at least 4 hours before serving. Yield: 8 servings.

This beautiful pie is very easy to make and is just delicious. It’s perfect for patriotic holidays or any other special summer occasion.

If you should want to make this in the off season, I'll suggest that frozen raspberries will work just fine in the topping.  But frozen blueberries do not work as well for the blueberry layer, so you will want to get the fresh blueberries if you can find them.  

Enjoy this scrumptious patriotic pie!