What’s more American than apple pie? THIS PIE IS! This delicious pairing of strawberries and blueberries is just perfect for a festive Fourth. Scoop up the vanilla ice cream and enjoy a delicious patriotic slice.
Ingredients
- 2 cups All-Purpose Flour
- 1/8 tsp. Salt
- 1/3 cup plus 2 tbsp. Shortening.
- About 3/4 cup Ice Cold Water
- 4 cups Fresh or Frozen Strawberries (defrosted if frozen)
- 2 cups Fresh or Frozen Blueberries (defrosted if frozen)
- 3 tbsp. Butter or Margarine (divided)
- 1-1/2 cups White Sugar (divided)
- 3 tbsp. Corn Starch (divided)
- One Egg (beaten)
- 1 additional tbsp. White Sugar
Directions
- Preheat oven to 350 degrees.
- In a large bowl, mix together flour and salt until combined.
- Add shortening in small lumps and blend into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, mixing until the dough forms a large ball and pulls away from the sides of the bowl.
- Divide dough into two balls, one slightly larger than the other.
- Wrap the smaller ball in plastic wrap and refrigerate.
- On a lightly floured surface, roll the larger ball out into a size suitable for your pie tin.
- Arrange crust in pie tin, trim or patch as needed (Hey, cracks and gaps happen to the best of us!) and flute the edges if desired. Set aside.
- Place strawberries into a medium-sized bowl, and cut in 2 tbsp. butter or margarine.
- In a small bowl, blend together 1 cup of sugar and 2 tbsp. of corn starch.
- Pour sugar mixture over berries and mix until well combined.
- Fold a piece of aluminum foil several times to create a thick strip about 3-inches in height. Place the aluminum foil strip into the prepared crust, bending the ends back onto the strip to create a wall that divides the crust, with 1/3 on one side, and 2/3 on the other side.
- Pour the strawberry mixture into the larger (2/3) side of the crust.
- Place blueberries into a medium-sized bowl, and cut in 1 tbsp. butter or margarine.
- In a small bowl, blend together 1/2 cup of sugar and 1 tbsp. of corn starch.
- Pour sugar mixture over berries and mix until well combined.
- Pour the blueberry mixture into the smaller (1/3) side of the crust.
- Very gently, remove the foil divider from between the fruits.
- Remove the smaller ball of dough from the refrigerator, and roll on a lightly floured surface.
- Using a pizza cutter, cut several strips of dough, and arrange on the top of the strawberry side. Turn the ends of the strips closest to the edge under and adhere to the bottom crust using fingers dampened with ice water.
- Using a star-shaped cookie cutter or a sharp knife, cut out several star shapes from the rolled dough.
- Arrange these on top of the blueberry side, covering the ends of the dough strips, and attaching the stars to the crust using fingers dampened with ice water.
- Brush the crust with beaten egg, and sprinkle with additional sugar.
- Place entire pie on a baking sheet lined with foil. (This may leak, and your smoke detector will drown out even the sound of your neighbors shooting off bottle-rockets and scaring the crap out of your dogs. Yeesh.)
- Bake in preheated oven for 45 – 60 minutes until crust is golden brown and the filling is bubbling. (If the top crust browns before the filling is ready, cover the pie with foil to avoid burning the top before the rest of the pie is cooked.)
- Allow to cool before serving.