There is one time a year I really enjoy showing my patriotism- the Fourth of July. I love walking around town and seeing all the flags flying, red white and blue on people’s front porches, all the picnics and cookouts and most of all, the fireworks! This year I have really enjoyed tapping into my inner ‘Merican and making fun, patriotic food and clothes. My favorite so far was a pie I baked last night with fresh, homegrown blueberries we got at the peach store yesterday and fresh raspberries. I LOVE all the fresh fruits and vegetables we can get during the summer! I think that’s one of the reasons this pie was so delicious- because the fruit was so fresh and a better quality than I can buy at the grocery store.
This pie was fairly easy to assemble, but time-consuming, because I wanted it to be perfect. I had never made a pie with either berries before (I usually stick to the all-american pecan pies and apple pies), so I was hesitant to make this one. Since I didn’t know how they would taste or if it would even turn out at all, I was anxious when we served up the first few slices. But I’m glad I stepped out of my comfort zone, because the pie was awesome! The raspberries were the perfect combination of sweet and tart, and I loved how each bite was a burst of flavor. I’ll definitely make more raspberry and blueberry pies in the future.
10″ pie dough (I made mine using the Betty Crocker recipe, but you can use pre-made as well)
4 tbsp butter
4 cups raspberries
1 cup sugar
3 3/4 tbsp flour
1 tbsp lemon juice
1/4 tsp cinnamon
1/8 tsp salt
1 1/2 cups blueberries
1/2 cup sugar
1 1/2 tbsp flour
1 tsp lemon juice
dash of salt
Place the prepared pie dough in a 9″ pie pan.
In a large bowl, mix together the raspberry filling ingredients. In a smaller bowl mix together the blueberry filling ingredients.
Fill 3/4 of the pie crust with the raspberry filling. Fill the remaining 1/4 of the crust with the blueberry filling.
With a sharp knife, cut off the excess pie crust that is going over the edge.
Ball up the remaining dough and with a rolling-pin, flatten out the dough into a long rectangle.
Cut out three strips for the stripes. Place them over the raspberry filling section of the pie.
Ball up the remaining dough, flatten it out, then cut out the stars. Place the stars on the blueberry filling.
Using some water, wet the areas where the stripes meet up with the outside edge of the pie then rub them together so they stick. Then form the crust to your liking.
Dollop the butter in the open areas (parts without dough) then spread some butter on the stars and stripes.
Wrap foil around the edge of the pie and bake in at 375F for 30 minutes then remove the foil. Bake for another 10-15 minutes, or until the edges are browned and the filling is bubbling.
We ate it chilled and topped with Blue Bell ice cream.