4th of July Pie - Patriotic Pie

Kathy Kegans-Johnson


It is fresh strawberries (grandson's favorite and blueberries (hubby's favorite) over a flaky crust (or oatmeal/pecan crust) with calorie reduced white creme. Top with cool whip when reducing and top with whipped creme for this wavy finish. Grandson loves helping with this.


★★★★★ 1 vote

1 Hr
15 Min


  • 2 pkg
    creme cheese
  • 1/4 c
    powdered sugar or sweetener of same value
  • 1 dash(es)
    vanilla ( or almond flavoring with the pecan crust)
  • 1 box
    pint of blueberries - you can eat a few;)
  • 1 box
    two pints of ripe/red strawberries
  • 2 pkg
    crust of your choices - double recipe

How to Make 4th of July Pie - Patriotic Pie


  1. Cover the bottom and up the side of a double cake loaf pan (can use a cookie sheet with a good edge) a double recipe of flaky oil pastry from Betty Crocker cookbook or fill the bottom of the pan. (or mix 2 cups of oatmeal, 1/2 tsp cinnamon, 1/3 C melted butter and granulated or brown sugar to taste but not too much. Toss and press into the bottom and a bit up the sides of the pan. Bake 15 min in 325 degrees for glass pan for best presentation, 350 degrees in a metal pan.)
  2. Use a hand mixer and mix softened creme cheese and fill ingredients. Pour into Baked pie crust.
  3. Slice washed strawberries preserving as much red as you can. Place washed dried blueberries in the top left quarter, alternate sliced and layered Strawberries with vacant white space in stripes - as many as you can fit ( usually 5 or 6 "stripes.")
  4. Garnish with cool whip for calorie saving and add stars if you want. Let your grandson put the stripes of Whipped Creme in the "White space" for more fun and deliciousness. Cool in freezer or fridge and enjoy for a couple days if it lasts;)

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