American Flag Berry Pie
Nothing says summer like a delicious berry pie! And if you're making it for 4th of July (or Memorial Day), why not do an American Flag lattice to celebrate? I can't think of anything more patriotic!
- Double pie crust for a 9" deep pie dish
- ⅓ cup potato starch
- ⅔ cup sugar, plus more for sprinkling
- 4 cups (600g) chopped strawberries
- 2 cups (200g) blueberries
- 3 teaspoons lemon juice, divided
- Egg wash: 1 egg + 1 tablespoon milk
Roll out the first chilled pie crust into a 12-inch circle. Gently place the crust into a 9 or 10-inch deep pie dish, carefully pressing the dough into the bottom and up the sides. Refrigerate for 30 minutes.
Preheat oven to 400º F with a rack in the middle.
Remove the second crust from the fridge and roll into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough lengthwise into stripes. Use a star cookie cutter to cut some stars. Place the designs on a parchment paper lined baking sheet, and freeze while you prepare the filling.
In a small bowl, whisk together the potato starch and sugar. Reserve.
Place the strawberries in a large bowl and the blueberries in a medium bowl. Add ⅔ of the sugar mixture to the strawberries and the remaining ⅓ to the blueberries. Mix with a spoon so the berries are coated with the mixture.
Add 1 teaspoon of lemon juice to the strawberries and the remaining 2 teaspoons to the blueberries. Mix to combine. Let the berries sit for at least 5 minutes to release the excess liquids.
Fold a piece of aluminum foil to form a thick and long strip. Place it into the pie dish, blocking off a 90° wedge of the crust. Spread the blueberries into that smaller section and the strawberries into the larger section. Carefully remove the foil, arranging the berries so they don't invade each other's spaces.
Remove the flag designs from the freezer and arrange on top of the berries. The stars go over the blueberries and the strips over the strawberries.
Make an egg wash by whisking one egg with 1 tablespoon of milk. Brush over the crust and designs. If desired, sprinkle the crust and designs with sugar.
Cover the edges of the pie with a crust shield or foil.
Place the pie on a baking sheet and bake for 20 minutes. Then, remove the shield and lower the heat to 375º F. Continue baking for 30 to 45 minutes, or until the filling is bubbly and the crust is golden brown.
Remove the pie from the oven and let it cool for at least one hour before serving.
Using Frozen berries:
Frozen berries can be used instead of fresh. Just make sure to thaw them before using.
This pie can be made up to 2 days ahead and stored at room temperature.
Storing in the fridge:
If you need to store for longer, or if storing leftovers, it will keep well in the fridge for up to 4-5 days.
Freeze the baked pie, tightly wrapped, for up to 4 months. When ready to eat, let it thaw at room temperature.
Serving: 1slice, Calories: 329kcal, Carbohydrates: 52g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 186mg, Potassium: 252mg, Fiber: 4g, Sugar: 23g, Vitamin A: 53IU, Vitamin C: 48mg, Calcium: 29mg, Iron: 2mg