Strawberries and blueberries are planted and ready to go in our garden. This is the first year the strawberries and blueberries have been planted, so unfortunately they are not producing any fruit yet. That did not stop me from using a few packs from the local farm stand to create a red white and blueberry pie perfect for the upcoming Fourth of July. My husband says it may take a few years for the strawberries and blueberries in our yard to start producing fruit, but I am holding out hope for next year.
This idea originally came about because I wanted to make a strawberry pie, and saw there were extra blueberries in the fridge. My pie making was spur of the moment, and when I checked out my ingredients I was short a half of a stick of butter. My original red white and blueberry pie was going to have a lattice topping, but I did not have enough butter to do a double dough. I instead made one and a half dough amounts, and instead of cutting the second piece up into strips to make the lattice I used a star cookie cutter to make star shapes, then placed them on top of the pie before baking. You can use refrigerated crust if you want a short cut but I love the Chow’s crust recipe and use it all the time (linked above).
- 1½ 9 inch pie crusts (store bought or homemade)
- 1 pound strawberries (hulled and halved)
- 1 pint blueberries
- ⅔ cups sugar
- ⅔ cup flour
- 2 tablespoons vanilla extract
- 1 tablespoon butter
- 1 egg
- Preheat oven to 400F and lay the full 9 inch pie crust into a pie plate.
- Hand mix all ingredients except the butter and egg in a large bowl until fully combined, then pour into the pie plate.
- Cut butter into small pieces and drop pieces spread out on top of berry mix.
- Use a cookie cutter to create stars in the remaining pie crust, and lay stars on top of berries/butter. Beat egg and brush the visible crust (stars and bottom crust edges) with the egg.
- Bake in preheated oven for 50-60 minutes, until the pie is bubbling and the crust is a light golden brown. Let cool 3 hours before cutting.