I know that July 4th has passed, but I still had to share this pie. After all, you can still make it; there’s no need to wait for next year, and it’s a great reminder that cookie cutters are your friend when it comes to pie dough. In a few minutes, an ordinary fruit pie looks spectacular.
A few things you need to know about baking with raspberries and blueberries which is the combination of this pie. Make sure the blueberries are very fresh and sweet. If you can’t get good blueberries, buy frozen. I do that a lot when it’s not blueberry season. As far as raspberries, truthfully, they are better not cooked, but if you do add them in for that amazing boost of color, add more sugar. They tend to become much more tart, as they cook. I did make a successful raspberry pie once that I named the Scarlet O’Hara Pie, but in general I think raspberries are best eaten as is.
Sometimes when I prepare a berry pie, I will cook the fruit on top of the stove first as I did here, with this blueberry pie filling. That’s great when the pie is covered, but I wanted a different look for this pie.
I also used a tin pie pan for the first time ever, as a trial. I wanted to see if my crust would cook better on the bottom as I used a heeping helping amount of fruit and juice.
Serve with vanilla ice cream, or better yet, try this pie with peach ice cream. It will pair well and be a nice surprise.
- 2 cups all purpose flour
- 12 tablespoons cold or frozen unsalted butter, cut into pieces!
- 1 tablespoon sugar
- 1 teaspoon salt
- ⅓ to ½ cup ice cold water
- 1 pie dough recipe
- 4 cups of blueberries, fresh or frozen
- 4 cups of raspberries, fresh or frozen
- 1 cup of sugar (might need more)
- juice of 1 lemon
- 2 tablespoons corn starch or instant tapioca
- stars cookie cutter
- milk for brushing over pie crust
- Mix in a food processor, flour, sugar, salt.
- Add in butter. Mix for 10 seconds. Stop.
- Add in water. Mix for 5 to 10 seconds, just until you see dough form. Stop.
- Pour mixture into plastic ziplock type bag. Form with hands into a ball.
- Refrigerate for at least 30 minutes, preferably longer.
- When you remove from fridge, let sit for about 15 minutes.
- Use a floured surface to roll out dough. Divide dough ⅔ to ⅓. The ⅓ will be used for the stars and stripes.
- Use cookie cutters to make the shapes.
- Mix the fruit together with the sugar and lemon. Taste for sweetness. Add more sugar than you think you need, as raspberries are tart. Add in the corn starch or instant tapioca.
- Roll out dough. Fork dough with holes. Add fruit. Top with cut out stars and stripes.
- Bake at 400 degrees for 45 to 50 minutes.