Ingredients
1 Dough for single-crust pie1-1/2 cups sugar1/4 cup plus 1-1/2 teaspoons cornstarch1-1/2 cups water4 tablespoons plus 1-1/2 teaspoons raspberry gelatin1 pint fresh or frozen unsweetened blueberries1 teaspoon lemon juice1 pint fresh or frozen unsweetened raspberries4 ounces cream cheese, softened1/3 cup confectioners’ sugar1-3/4 cups whipped topping
Preparation
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack.
In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into 1 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. Refrigerate until filling is set, about 2 hours.
Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.
