4th of July Patriotic Pie Recipe

I baked this patriotic pie last July and I’m bringing the recipe back out to celebrate the 4th again this year! It’s super easy to make, not too bad for you if you focus on the fruit, and instantly gets you in the mood for summer’s best Holiday! Mine ended up cooking way quicker than the recipe called for, so keep this in mind when setting your oven time — If you’re in need of some inspo on what food to bring to your 4th festivities or just want to bake something at home to get in the American spirit, this patriotic pie is the perfect recipe!

INGREDIENTS

  • Pie Crust (Homemade or Pre-rolled found in freezer section)
  • Aluminum Foil (Used to create a divider)
  • 1/2 cup Sugar
  • 1/3 cup Corn Starch
  • 1/2 teaspoon Almond Extract
  • 1 egg beaten, used as egg wash to coat pie crust
  • 4 cups of sliced fresh strawberries
  • 2 cups of blueberries

KITCHEN ESSENTIALS

DIRECTIONS

  1. Preheat the oven to 425F
  2. Combine Sugar + Corn Starch in a small bowl (mix well!)
  3. Add blueberries + 1/4 cup of Sugar mix + 1/4 teaspoon almond extract in a small bowl and toss until fully coated
  4. Add strawberries + 1/4 teaspoon of almond extract to the remaining sugar mix and toss until coated
  5. Fill Pie dish with 1 pie crust (Can use thawed pre-made frozen crust to save time)
  6. Create 2-inch tall aluminum foil divider sectioning off 1/3 for blueberry mix and 2/3 for strawberry mix. (If you want a more precise flag, divide the lower half of the blueberry section again and swap for more strawberries)
  7. Fill left section with blueberry mix
  8. Fill right section with strawberry mix
  9. Carefully remove the aluminum foil dividers
  10. Cut 7-10 stars from second pie crust with a cookie cutter (or drawn from a knife if you don’t have one) & place over blueberry side. (I like crust so I prefer more stars & stripes!)
  11. Cut 4-5 wavy stripes from the remaining crust and place over strawberry side (trimming where necessary)
  12. Brush all crust with beaten egg
  13. Cover the edges of the pie crust with aluminum foil
  14. BAKE for 15-25 minutes at 425F (keep an eye on it!) then remove the foil and bake for an additional 30-60 minutes until crust is golden brown and filling is bubbling! ***Mine was done WAAAY before so keep an eye out while cooking & bake on a lower rack in the oven)
  15. Cool & eat or store and serve for the 4th of July!!

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