HEADLINE: BLOGGER ACTUALLY THINKS AHEAD TO UPCOMING PATRIOTIC HOLIDAY AND POSTS FESTIVE RECIPE SO READERS WILL HAVE TIME TO ADD TO THEIR HOLIDAY MENU AND SHOP FOR INGREDIENTS
*Blogger pats self on back*
I know. I have blogged this pie before. Here. But I just feel like it needed to be reblogged. And renamed. Because it is soooo summery, festive, and patriotic.
I recently made it again and fell in love all over. Which is saying a lot because I am not the biggest fan of fruit pies.
Serve it with ice cream. Or whipped cream. Or leave it plain. It is not too sweet and the sugar can be adjusted. Go to the original post for some more notes, but it's pretty straightforward.
Star Spangled Berry Pie
2 cups fresh blueberries
2 cups fresh strawberries, hulled and chopped
3/4 cup sugar
1/4 cup cornstarch
The zest of one medium orange
2 tablespoons butter
1 tablespoon water
1 unbaked pie crust plus enough pie crust scraps to make decorative cutouts for top
Preheat oven to 400 degrees. Stir together the blueberries, strawberries, sugar, cornstarch, and orange zest in a large bowl. Pour into an unbaked 9-inch pie crust. Cut butter into small pieces and dot the top of the fruit.
Roll out the remaining pie crust scraps and cut shapes using cookie cutters dipped in flour. (I used different sized star shaped cutters.) Place the shapes on top of the pie in a decorative pattern.
Beat together the egg and water. Lightly brush the mixture onto the pie crust shapes and around the perimeter of the crust. Place the pie on a baking sheet and bake for 50-55 minutes or until bubbly and golden brown. Let cool on wire rack completely before cutting.