Summertime is full of opportunity to get together with family or friends and celebrate! July 4th offers a long weekend for barbecues and picnics. We have a treat this year because four of our grandchildren will be spending the holiday weekend with us, so I am digging out my recipes for memorable foods and old-fashioned fun! All-American Strawberry-Blueberry Pie will be perfect for our family get together. We will be pairing it with homemade vanilla ice cream. Yum!
Our family loves berry pies. This recipe is adapted from a summer time favorite that mother used to make using a 50/50 mixture of rhubarb-strawberry. Strawberry rhubarb pie is full of sweet and tart deliciousness, however, it’s a pink pie so wouldn’t work well for this occasion. For the stars and stripes variation, adding blueberries in one of the quadrants makes a great background for your star cut outs, and with the bright red strawberries under the strips of dough, it gives tribute to Old Glory. If raspberries are available, a combination of raspberries and strawberries would be delightful.
One of the great things about making pie, is eating the leftover crust pastries, sprinkled with cinnamon and sugar. I will add my crust recipe from my Cuisinart 14-cup food processor. You will have pie dough left over if you make a recipe for a two crust pie.
If you opt for a more simple design to celebrate the red, white and blue, you may want to consider something like this pie that has a basic star etched in the top crust.
Unbaked pie ready to pop in the oven!
- 3 cups sliced strawberries
- 1 cup blueberries
- 1 cup sugar
- 1/3 cup flour
- 1/2 tsp. cinnamon (optional)
- 2 T lemon juice (optional)
- 2 T butter
- pastry for 9 inch double crust pie, recipe to follow
- 2 cups of unbleached all-purpose flour
- 1 1/2 T sugar
- 1 tsp. salt
- 16 T unsalted butter, cold and cut into 1/2 inch cubes (8 oz. or 2 sticks)
- 1/4 cup ice water
- Add flour and salt to food processor with chopping blade and process for 10 seconds to sift. Evenly add the butter and pulse on the dough speed setting until the mixture resembles coarse crumbs. pour in water, 1 T at a time and pulse on the dough speed setting until mixture just forms a dough- you may not need all of the water. Divide dough equally into two pieces and form each into a flat disc: wrap in plastic and refrigerate until ready to use. Rest for at least 30 minutes. Divide in half for each 9 inch crust.
- This pastry also freezes well for up to 6 months as long as it is well wrapped.
- Roll out pie dough for one layer pie. Crimp edges, Mix flour, sugar and cinnamon. In bottom of crust put 1/2 of the strawberries in 3/4 of pie and blueberries in the top left corner. Sprinkle with 1/2 of the flour/sugar mixture. Layer berries on top and sprinkle with remaining flour/sugar. Dot with butter.
- Top with strips of dough and star cut outs. Can sprinkle with added cinnamon/sugar if desired.
- Bake at 425 degrees for 1 hour until crust is browned. Top outer crust edges with tin foil after they are browned.
Enjoy your holiday weekend coming up. May you be truly blessed!