This is a delicious pie that is easy to make and very versatile. It’s also gluten free, vegan friendly, and can be made in whatever flavor you like!
“Miss American Pie” is a pie that is made with strawberries and nutella. The pie is also called “Mixed Berry Pie.” Read more in detail here: strawberry nutella pop tarts.
The Fourth of July usually comes and goes. It’s a wonderful day, but I don’t look forward to it as much as I do other holidays (thank you, Thanksgiving). Sure, there’s barbecue and a plethora of red, white, and blue attire, but I’ve never been a great admirer of July 4th.
Until now, that is. It’s all because of this mixed berry pie, to be exact. I mean, I’m not sure I’ve ever created something more patriotic. Just take a look at that gorgeousness! It’s so basic, yet it’s so joyous. It’s like a cross between a fresh strawberry pie and a blueberry pie. What’s not to like about that?
You can guarantee that if you served this at your 4th of July party, it would be the main attraction. I’m so pleased about it that I’m planning to recreate it for the real Fourth of July. And maybe one more time after that, just to be safe. Plus, pre-made pie crusts make things so much easier. Of course, you could create your own if you wanted to. However, because the holidays should be about stress-free entertaining, a store-bought crust is OK in my eyes.
Instructions for creating a mixed berry pie
Blind bake the crust — Blind baking is the process of baking the crust on its own first. This is vital when creating this blueberry and strawberry pie since it enables for a crispier bottom crust that isn’t mushy and still undercooked in the final result.
If required, replace the cornstarch in the strawberry and blueberry fillings with flour. Cornstarch thickens the fillings as the berries lose their juices in the oven. If you don’t have any cornstarch on hand or are sensitive to it, you may use all-purpose flour.
Use store-bought crusts if you want to save time. It’s the Fourth of July, guys. It’s sweltering outside, and your family has arrived. Simply pick up a couple of store-bought pie crusts and spend the time you would have spent sweating over the perfect pie crust with your family. It’s OK to take shortcuts now and again!
How do you keep a mixed berry pie fresh?
This blueberry and fresh strawberry pie will last 3 to 4 days on your counter. Keep it wrapped with foil and eat it right out of the pan! I’m just saying, this mixed berry pie tastes fantastic warmed up with a dollop of ice cream…
On a more melancholy note, I hope that this weekend we may all take some time to reflect on our country. Not to pass judgment on it for good or evil, but to reflect on the society we live in and the one we wish to have in the future. America, happy birthday!
To make the crust
- 2 pie crusts from the store
- brushing with whole milk
Filling with strawberries
- 2 pints quartered strawberries
- 1 pound of sugar
- lemon juice, 2 tablespoons
- 1 teaspoon extract de vanille
- cornstarch (2 tblsp.)
- a half teaspoon of salt
To make the blueberry filling, combine all of the ingredients in a large mixing bowl
- blueberries (1 pint)
- 1 tablespoon of sugar
- a quarter teaspoon of lemon juice
- cornstarch, 2 tblsp
- salt (1/4 teaspoon)
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the pie crust by blind baking it. Blind baking is vital when creating any pie since it includes baking the crust on its own first, resulting in a crispier bottom crust (rather than mushy and undercooked). Grease a glass pie dish and place the bottom pie crust in it to blind bake. Pat down the crust, starting in the center and going outwards, until it is flat on the plate. Ruffle the edges with your fingers to make it seem nice.
- Make 15-20 indentations in the bottom of the crust with a fork (this allows air to escape from the crust and prevents bubbles from forming). Using a piece of aluminum foil, coat the interior of the crust with grease.
- To line the aluminum foil, pour in dry rice or beans. Remove the metal and rice after 10 minutes and allow the crust to cool slightly while you prepare the filling.
- Combine the strawberries, sugar, lemon juice, vanilla essence, cornstarch, and salt in a large mixing basin.
- Combine the blueberries, sugar, lemon juice, cornstarch, and salt in a smaller bowl.
- To function as a barrier between your blueberries and strawberries, fold a sheet of aluminum foil at a 90° angle. Fill the smaller wedge with blueberries, and the bigger wedge with strawberries. Remove the metal with care and adjust the berries as required.
- Make a second pie crust by rolling out the first one. Cut three full length 1′′ stripes and two half length 1′′ stripes into the dough using a pizza cutter and a ruler. Cut your stars out of the leftover dough (I used a sharp knife). Place the stars and stripes on top of the blind-baked crust as shown in the photo, being careful to push the ends of the stripes into the crust.
- Bake for 40 minutes after brushing the whole crust with full milk. Allow for thorough cooling before eating!
More simple pie recipes may be found at:
Blueberry Pie for the Fourth of July
Pie with Bumbleberries
Hand Pies with White Chocolate and Blueberries
Chess Pie with Brown Butter and Maple Syrup
Fudge Pie with Triple Chocolate
The “chocolate turtle tart” is a pie that is made from chocolate wafer cookies and cream cheese. It has a creamy filling and a crunchy crust.
- chocolate caramel pretzel tart
- balsamic cherry pie
- cherry pie filling galette
- patriotic banana cream pie
- broma bakery pop tarts