How To: Very Berry Patriotic Pie
Whatever the question is, pie is the answer. Have a bad day? Pie. Have a great day? Pie. Have a special holiday coming up? Pie. It’s Thursday? Pie.
And just so we can clear this up right off the bat: pie > cake.
If you’re looking for something quick and delicious to make for your July 4th celebrations (or, you know, because: PIE) this recipe is for you. And – as far as pies goes – it’s relatively healthy (there’s not a lot of sugar in this recipe AND you’re using fresh berries, so … IT’S A BASICALLY HEALTH FOOD. FIGHT ME!). Added bonus: it look’s as pretty as a picture and is adorably patriotic.
(If fruit pies aren’t your thing – *cough**monster**cough* – here’s a mostly not fruit pie that is boozy and choolately).
TIP: To keep your berries separated in a nice clean line as you fill the pie, you’ll want to make yourself a little divider out of some tin foil. Make sure that you blunt the ends (by folding the sharp points up) that will be against the crust as holes are BAD.
SECOND TIP: If you don’t have a star cookie cutter (waves hand) go ahead and cut out some starts with paper or card stock and use them as a stencil. You can make your stencils in multiple sizes and don’t worry if they’re not perfect stars – it just gives your pie even more flair.
THIRD TIP: If you’re feeling nervous about making a flag, you can toss the berries together and make the top crust purely out of stars – you won’t have a nice blue and red bake, it will be more purpe-ly when it’s done but will be as equally as divine.
SIDEBAR: Baby Driver is out. I REPEAT BABY DRIVER IS OUT. I am chomping at the bit to see this movie. The soundtrack is amazing and I can’t wait to see how it fits into the movie. And if you still on the fence about it: THIS MOVIE HAS BEEN APPROVED BY STEPHEN KING AND BOTH JON FAVREAUS. YES. BOTH. What more do you need?
Very Berry Patriotic Pie
adapted from Jenn’s Farm Table
1/2 cup sugar
1/4 cup corn starch
1/2 tsp salt
3 cups blueberries
5 cups strawberries, halved (or quartered)
2 chilled pie crusts
Preheat oven to 425 and place rack in lower third of the oven.
Mix together sugar, salt and cornstarch in a smaller bowl.
Place berries in separate bowls. Pour 1/3 of the sugar mixture on the blueberries and the remaining 2/3 on the strawberries. Toss to combine. Let macerate for 15-20 minutes until juices have accumulated (note: you do NOT have to do this step, if you’ve prepared your crust pieces and shell in advance).
Fit your bottom crust to your pie pan and pinch the tops as you normally would. Pop the shell into the fridge to chill as you roll out and cut the pieces for your top crust. Cut out as many stars as you can / want and with the remaining dough (you want the strips LONGER than you think you need, you can always trim but you can’t grow them) cut out strips for the flag. Pop pieces onto some parchment paper and stash in the fridge until needed.
Fold a piece of aluminum foil in half several times to make a divider for the fruit. Put the foil inside of the chilled pie shell blocking off a third of the inside of the pie. Fill blueberries on the smaller side, then strawberries on the larger side. Carefully remove the foil.
Top the pie with your stars and stripes, sprinkling with a little sugar.
Bake for 15 minutes at 425 then reduce the temp to 375. Cover the crust with a pie crust shield or strips of aluminum foil. Move the oven rack up back to the middle and bake for 30 more minutes. Watch your pie! It is done with the filling bubbles and the crust is golden brown.
Let cool at least 3 hours before cutting.
Serve with whipped cream or ice cream (or both).1