I love baking festive treats!
This America Flag Pie is my patriotic go-to.
The best part: it’s easier to do than it looks!
For this I used a 13x9in glass Pyrex dish. I generally like to use mainly blueberries, and a mix of black berries and raspberries. Today, however, the grocery store was selling moldy raspberries for $5.99! WHAT! And it was such a small container....
I went to another food store and bought just one container. It was overpriced, but not moldy so you’ve gotta do what you’ve gotta do!
So, this time, I used mainly blueberries (about 3 containers), one medium-sized container of blackberries, and one small container of raspberries.
I got the blueberries and blackberries all washed up, and saved the raspberries for last because they are more delicate.
After washing the berries, the next step is to get your favorite crust dough ready and put it on the bottom of the pan.
Adter that, it’s time to get the filling ready.
I had about 8 cups of berries and just approximated the amounts of ingredients that would be appropriate.
For 8 cups berries:
About 3/4 cup sugar
About 1/2 cup all purpose flour
1 tbsp cinnamon
Simply combine the berries and mixture.
Before applying the top crust, sprinkle some lemon juice on the berries and dot with butter.
Because I only had one container of raspberries, I did not mix the raspberries in with the mixture. Raspberries are also super soft so I recommend in any situation to be aware of their delicate nature. At the end of all the mixing I just placed the raspberries on top.
When the berries are mixed with the dry ingredients, put them in the 13x9in dish with the bottom crust.
Next is the top crust! The best way to do it is however you are comfortable.
For some of the pie I like to cut out my own shapes, but most times cookie cutters are the way to go!
Cookie cutters are easy to use, and make for perfect shapes and a perfect pie topping. So so many cookie cutters are on Amazon! They are cheap and really help to up your dessert game!
I put leaves around the top for the crust, and used my mini star cookie cutter.
For the stripes I rolled out the dough into long stripes and cut it myself. Five stripes seemed to do the trick! And about 18 stars.
I baked it at 425 for about a half hour on convection.
KEY: the fruit needs to be bubbling through the top crust before you take it out of the oven!!
The pie ended up looking so good and even tasting better 😉
Bring this to your 4th of July cookout and watch your creation be the most festive dessert there!