We had a long weekend to celebrate the 4th of July, and I thoroughly enjoyed myself outside in the beautiful weather. I made this recipe for us to enjoy after a lovely day at the beach, and it was quite a hit! This wonderful pie was the perfect dessert for the occasion: red, white, and blue, with a delicious summery filling. I didn't take process pictures, but the filling is a breeze - just mix the fruit with a few ingredients, and allow it to sit to macerate. The lattice top was a really nice touch, although it isn't absolutely necessary. As you can see, I made a few thick strips and tossed it together quickly because I was running short on time, but you can easily go for thinner strips for a more sophisticated look. Either way, the woven effect yielded by the top crust is absolutely gorgeous. However, feel free to cover the pie with a single layer top crust, or get creative and use cookie cutters (star shaped ones would be cute!) to decorate the top of this pie. Lastly, fair warning - the berries make this pie especially juicy. If you are planning on bringing this to an event, it might be a good idea to bake the pies in individual, smaller servings. Serve this warm with ice cream, or chilled. Enjoy!
- 3 1/2 cups strawberries, hulled and sliced
- 3 1/2 cups blueberries
- 3/4 - 1 cup sugar (adjust according to sweetness of berries)
- dash salt
- 1/4 cup cornstarch
- juice of 1 1/2 lemons
- 2 pie crusts (for homemade, I use this recipe)
1. Preheat oven to 375 degrees.
2. Combine sugar, salt, cornstarch, lemon juice, and berries in a bowl. Allow to macerate for 30 - 45 minutes.
3. Roll out first pie crust until it forms a 1/2" overhang when placed in pie dish. I like to roll out the pie crusts between two sheets of wax paper in order to keep my counter from getting too messy. Place pie crust in dish, press lightly into sides to avoid air bubbles, and mold the crust as desired. Place in the refrigerator for at least 20 minutes.
4. Take out chilled pie crust and pour in berry filling.
5. Roll out second pie crust until it also forms a 1/2" overhang when placed over the pie dish. Cut crust into several strips of even thickness (1/2" - 3/4"). Start to assemble the lattice crust from the center outwards. The slideshow on this site is especially helpful to visualize the process.
5. Bake pie for 1 hour and 20 minutes, tenting with foil if the crust starts to darken.
6. Allow to cool, then serve warm with whipped cream or vanilla ice cream. Enjoy!
2. Combine sugar, salt, cornstarch, lemon juice, and berries in a bowl. Allow to macerate for 30 - 45 minutes.
3. Roll out first pie crust until it forms a 1/2" overhang when placed in pie dish. I like to roll out the pie crusts between two sheets of wax paper in order to keep my counter from getting too messy. Place pie crust in dish, press lightly into sides to avoid air bubbles, and mold the crust as desired. Place in the refrigerator for at least 20 minutes.
4. Take out chilled pie crust and pour in berry filling.
5. Roll out second pie crust until it also forms a 1/2" overhang when placed over the pie dish. Cut crust into several strips of even thickness (1/2" - 3/4"). Start to assemble the lattice crust from the center outwards. The slideshow on this site is especially helpful to visualize the process.
5. Bake pie for 1 hour and 20 minutes, tenting with foil if the crust starts to darken.
6. Allow to cool, then serve warm with whipped cream or vanilla ice cream. Enjoy!
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