Jess Pryles

Grilled dessert: Red & Blue Berry Pie

grilled pie for 4th july
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Perfect for 4th July, this patriotic pie is one of the easiest desserts you can whip up on a grill.

grilled dessert pie with berries

When Summer hits and life moves outdoors, it makes sense that all your cooking, even dessert, should be done outside. I’ll be firing up my Kamado Joe this 4th of July (and it doesn’t hurt that the actual grill fits into the color scheme!) to cook up some treats for friends. There may even be a blow up kiddie pull for adult feet and fur friend paws.

Since we’ll be hanging out in the glorious and outrageous Texas heat, I want to make sure all my entertaining is done outdoors, and that includes dessert. But after putting in a ton of effort on the protein side, I know I’ll want an easy solution. That’s where this great pie comes in. Technically, it’s more of a galette, but this is 4th July, and French words have no place round these parts! The deflector plate on the Kamado Joe is designed for indirect cooking. It provides the perfect amount of gentle heat this dessert requires.

To make things even simpler, I use a storebought pie crust and the whole dessert comes together with about 5-10 mins of prep and 45 minutes to cook. And the patriotic part? Well, adorable pastry stars line the outside of the crust. And don’t forget the essential colors of red (raspberries) white (whipped cream) and blue (blueberries).

patriotic pie recipe


Print Recipe

Grilled dessert: Red & Blue Berry Pie


  • 1 cup fresh blueberries
  • 1 cup fresh rasperries
  • 1 cup fresh cherries, halved and pitted
  • 2 tablespoons sugar
  • 1 heaped teaspoon cornflour
  • 2 x 9" pie crusts
  • 1-2 tablespoons demerara sugar for sprinkling
  • 8 oz heavy whipping cream


  1. Heat a grill for indirect heat. On a Kamado Joe - insert the ceramic deflector plates and heat the grill to 375f.
  2. Rinse the fruit then place in a bowl. Sprinkle with sugar and cornflour and toss to coat. Set aside.
  3. Line a tray with parchment paper, and unroll one of the pie crusts. Take the second crust and place on a cutting board, then use a small star shaped cutter to cut out the extra stars.
  4. Pile the berries into the centre of the unrolled crust, then fold the edges in, about 1.5 inches, all the way around. Take the cut stars and arrange them around the edge of the pie, you can use a little water to make them stick.
  5. Brush the pastry and stars with a little of the whipping cream, and sprinkle on the demerara sugar. Place into the grill to bake until the crust is golden and the filling is bubbly, about 35-45 minutes.
  6. Use a stand mixer or whisk to beat the cream until light and fluffy. Serve with the warm pie.


Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, author, and TV personality specializing in the field of meat, with a particular expertise in beef. She’s also a respected authority on live fire cooking and BBQ. Born in Australia, she now resides in Austin, Texas.

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