The 4th of July (America’s Independence Day) is one of my favorite holidays, always celebrated with great fanfare (ask me sometime about my baton twirling…) and, of course, pie. So why not make a colorful pie to add to the festivities?
Here in New England we keep our fingers crossed that we’ll still have fresh strawberries by July 4th. Usually our local blueberries aren’t quite in, but you can buy good imported ones or use frozen blueberries.
I love the combination of fruits, but I particularly like being able to savor each flavor, so rather than mixing them, I arrange them in separate parts of the pie. Makes a great presentation and tastes great!
Red, White, and Blueberry Pie
Preheat oven to 425° F.
Wash, hull, and slice strawberries and place in a large bowl. Wash blueberries and place in a medium bowl.
Mix flour and sugar and add 1 cup of mixture to the strawberries, and 1/2 cup to the blueberries; stir to blend.
Squeeze on a little bit of lemon juice on each fruit (about 1 TB total) and stir. Let sit for about 10 minutes, stirring occasionally, to bring the juices out.
Place the strawberries in a ring in the outer part of the pie crust, leaving the center open. Fill the center with the blueberries.
Use cookie cutters to make star shapes and arrange them on top of the fruit.
Bake for about 10 minutes at 425°F. Lower heat to 325°F and bake for about another 50 minutes. The fruits should be juicy and bubbling. The fruit may look too juicy, but this will firm up as it cools.
Tips from Jane
— Arranging the fruit: sometimes I place a small bowl in the middle of the pie crust to keep the center clear, pour the strawberries around it, and then remove the bowl and fill in the space with blueberries. Recently I’ve just been eyeballing it and arranging the fruit, keeping the middle open, and that seems to work fine. It’s your choice—whatever you’re comfortable with.
— I have several different size star cookie cutters and like to put lots of stars on this pie as pie crust art. If you want to get creative, you could also add some stripes.
— If you want even more ‘white’ on your red, white, and blue pie, top with whipped cream or vanilla ice cream.
— Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet or some aluminum foil on the bottom rack of the oven.