Red, White & Blueberry Pie: My Blueberry Twist on the Classic Strawberry Gelatin Pie

If you’ve made the Unconditionally Her strawberry pie before, you know exactly why it’s a favorite — but this year, I decided to switch things up and create something new and fold fresh blueberries in with the strawberries. Turns out, it wasn’t just a good idea, it was a great one. Not only does it add a little extra pop of flavor, but the red and blue berries together make this the most fitting dessert I’ve ever brought to a 4th of July table.

I first made this version for the Fourth, honestly just to make it look a little more “patriotic” for the holiday. But it turned out so good that I’ve made it a couple more times since then — it’s genuinely one of the easiest desserts in my rotation.

A few honest tips from someone who’s made it more than once: this pie is crazy easy, but there are two things to watch for. First, be careful with the strawberry gelatin — it stains like nobody’s business, so keep it off your clothes. Second, go slow when you’re pouring the glaze over the berries; it’s easy to get excited and slosh all that goodness right over the edge of the crust.

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Red, White & Blueberry Pie Recipe

Yield: 8 servings Prep time: ~20 minutes (active) | Chill time: 4+ hours

Ingredients

• 1 frozen pie crust, baked and cooled per package directions
• 3 cups fresh strawberries, hulled and halved
• 1 cup fresh blueberries, rinsed and dried
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• 1 (3 oz) package strawberry-flavored gelatin like Jello or homemade
• 1 cup lemon-lime soda (like Sprite)
• Whipped cream, for serving

Directions

1. Prep the crust and berries. Make sure your pie crust is fully cooled. Arrange the strawberries and blueberries evenly in the bottom of the crust — try not to jostle them once the glaze goes on.
2. Cook the glaze base. In a saucepan, whisk together the sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture turns clear and thickens, about 3–5 minutes.
3. Add the gelatin. Remove from heat and whisk in the strawberry gelatin until fully dissolved. This is the step to watch your clothes on — the gelatin stains fast.
4. Stir in the soda. Slowly pour in the lemon-lime soda, stirring gently (it will fizz a little). Let the glaze cool for 5–10 minutes so it’s warm, not hot.
5. Pour over the berries. Carefully and slowly pour the glaze over the berries in the crust, filling in the gaps as you go so nothing spills over the sides.
6. Chill until set. Refrigerate at least 4 hours, or overnight for best results.
7. Serve with a generous dollop of whipped cream.

Notes: The blueberries make this a natural red-white-and-blue dessert for summer holidays, but it’s good any time berries are in season. If using frozen berries, thaw and drain them very well first to avoid a watery pie.

If you’ve m