Monday, July 2, 2012

4th of July Dessert: Star-Spangled Berry Pie

I think pie is my favorite dessert. It's pretty hard to beat flaky crust and sweet berry fillings--or any filling really, but berries are where it's at in my book.

I've seen a lot of fun 4th of July desserts--red, white and blue cakes, berry parfaits, layered jello, etc. but this time around, I just really wanted something that would taste better than all of those. So, pie it was!

I made a quadruple-berry pie using fresh strawberries and a frozen tri-berry mix of raspberies, blackberries, and blueberries. The results were quite scrumptious and the stars on top were festive and fun. Of course, trying to cut the pie to accomidate all the kiddies' desire for a whole pie crust star was an adventure, but hey, it was fun. :)

I like to pile my filling up nice and high and then dab some butter on top. yum.

Then, rather than adding a top crust, I rolled out the dough and used a star cookie cutter to cut out stars. Placed the little star "pie crust cookies" on top and bake. You'll know when it is done because your mouth will start to water at the delicious smells coming from your oven. :)

YUM! Don't forget the vanilla ice cream too. :)

Star-Spangled Quadruple Berry Pie

1 recipe for a double-layered pie crust (or 2 refrigerated pie crusts)
3 c. quartered strawberries
3 c. frozen mix of blueberreis, raspberries, and blackberries, partially thawed
1/4 c. sugar
1/4 c. minute tapioca (as the thickener)
2-3 Tbsp. butter
1. In a large bowl, mix the berries, sugar and tapioca.
2. While the berry mixture stands, prepare the bottom pie crust in the pie plate and preheat the oven to 400°F. I like to cook my pies on a lower rack of a standard oven to encourage the bottom to cook more thoroughly.
3. Roll-out the top crust and cut shapes into it. Remove the extra dough.
4. Fill the pie crust with the berry mixture. Dot with butter. Place pie crust shapes on top of the berries.
5. Bake for 45 to 60 minutes. You may need to cover the pie with aluminum foil towards the end to prevent over-browning of the crust. Cool at least 20 minutes before serving, but the longer you wait, the more set-up it will be. Which is why mine are always rather runny, because who wants to wait that long???   

Happy 4th everyone!

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