American Flag Berry Pie
Celebrate Independence Day with this patriotic blueberry‑strawberry pie featuring sugar‑sparkled crust stripes and star cut‑outs.
Ingredients
- * 1 double pie crust homemade or store‑bought
- * **Blueberry Filling**
- * 2 cups blueberries
- * ¼ cup sugar
- * 1 Tbsp lemon juice
- * 1½ Tbsp cornstarch + 2 Tbsp water
- * **Strawberry Filling**
- * 3 cups diced strawberries
- * ½ cup sugar
- * 2 Tbsp lemon juice
- * 2 Tbsp cornstarch + 3 Tbsp water
- * 1 egg + 1 Tbsp water egg wash
- * 2 Tbsp coarse turbinado sugar
Instructions
- # Preheat oven to 400 °F. Line bottom crust in 9‑inch pie plate; dock and blind bake 8 min with weights, 4 min without. Cool.
- # In saucepan cook blueberries, sugar, lemon 4 min. Stir cornstarch slurry; simmer 1 min till thick. Cool. Repeat with strawberry ingredients (5 min simmer).
- # Pour blueberry filling into upper‑left quadrant; strawberry into remainder.
- # Roll second crust; cut five ¾‑inch strips for stripes and 6–7 stars. Arrange stripes over strawberry half; stars over blueberry.
- # Brush pastry with egg wash; sprinkle turbinado sugar.
- # Bake 25 min at 400 °F; reduce to 375 °F and bake 20–25 min more until crust deep golden and fillings bubble.
- # Cool 3 hr before slicing. Serve with vanilla ice cream.
Notes
* Frozen berries: use unthawed; add 1 tsp extra cornstarch per filling.
* Decorative tip: dust cooled pie with edible gold stars for sparkle.
* Decorative tip: dust cooled pie with edible gold stars for sparkle.