Enjoy The Old Glory Berry Pie This Summer
Celebrating Independence Day with a Classic American Pie
The fourth of July is an eagerly anticipated holiday in the United States. It’s a time when everyone can take a break from work and come together with family and friends. As the middle of summer, it provides the perfect opportunity to celebrate and enjoy the outdoors. And what better way to embrace the American spirit than by baking a pie that captures the essence of this special day? We have a delightful recipe below for the Old Glory Berry Pie that will turn any picnic table into a patriotic masterpiece.
The Old Glory Berry Pie: Festive and Delicious
The Old Glory Berry Pie is not only visually appealing but also incredibly delicious. It’s the perfect dessert for your Independence Day celebration. Don’t miss the chance to try it out – it’s easy to make, and we guarantee it will disappear quickly.
- Makes: 1 9-inch Pie
- Prep Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Pie dough, enough for 2 crusts
- 4 ½ cups fresh strawberries, hulled and sliced
- 1 ½ cups fresh blueberries
- ½ cup granulated sugar
- ⅓ cup corn starch
- ½ teaspoon almond extract, divided
- 1 large egg, beaten
- Sanding sugar
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- On a lightly-floured surface, roll out one of the pie crusts into a 12-inch, ⅛-inch-thick circle. Fold it into quarters and place it in an ungreased 9-inch pie dish. Unfold the crust and press it against the bottom and sides of the dish. Trim any excess dough to ½ inch from the edge of the plate. Set aside.
- In a small bowl, mix the granulated sugar and corn starch until well-combined.
- Take ¼ cup of the sugar mixture and ¼ teaspoon of almond extract, and add them to a small bowl with the blueberries. Toss to coat.
- Add the remaining sugar mixture and ¼ teaspoon of almond extract to a medium bowl with the strawberries. Toss to coat.
- Fold a piece of aluminum foil in half several times to create a 2-inch-wide strip. Fold the ends in to fit inside the pie dish, dividing the crust into ⅓ and ⅔ sections. Gently press it into the dough.
- With your hand on one side of the foil, gently pour the blueberries into the ⅓ section. Pour the strawberries into the remaining ⅔ section. Level out the fruit carefully and remove the foil.
- On a lightly-floured surface, roll out the remaining pie crust into an 11-inch circle.
- Cut 5 ¾-inch wavy strips of dough to create the stripes of the flag. Place the strips over the strawberry portion of the pie, leaving space in between each and trimming as needed. Fold the bottom crust over the edge of the strips and crimp the edges with a fork.
- Using a 2-inch star cookie cutter, cut 7 to 8 stars from the remaining dough. Arrange the stars over the blueberry portion of the pie.
- Brush the pie with the beaten egg wash and generously sprinkle with sugar. Cover the edge of the crust with a crust shield or a 2-inch strip of aluminum foil.
- Bake for 25 minutes, then remove the foil/crust shield. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 60 minutes, until the crust is golden brown and the filling is bubbling.
- Cool the pie for 1 hour before serving.