Description
Made with fresh summer berries and a buttery crust, this American Flag Mixed Berry Pie is easy to make, delicious, and perfect for the 4th of July!
Ingredients
- FOR THE CRUST:
- 2 cups Flour
- ¼ cups Almond Flour
- ½ teaspoons Salt
- ⅔ cups Cold Butter Cubed
- 5 Tablespoons Ice Water
- FOR THE FILLING:
- 16 ounces, weight Strawberries, Hulled And Sliced
- 6 ounces, weight Raspberries
- 12 ounces, weight Blueberries
- 6 ounces, weight Blackberries
- 1 cup Sugar
- ⅓ cups Cornstarch
- 3 Tablespoons Lemon Juice, Divided
- 1 Egg
- Turbinado Sugar, For Sprinkling
Preparation
To make the crust, combine flour, almond flour, and salt in a food processor. Pulse 2 to 3 times to combine. Add cold butter and pulse until sand-like in consistency. Add water until dough forms.
Remove dough from food processor and divide into ⅓ and ⅔ portions. Shape each portion into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 425ºF.
Place strawberries and raspberries into a bowl, and blueberries and blackberries into a separate bowl.
Add sugar and cornstarch in a small bowl and mix to combine. Add ⅔ of the sugar mixture and 2 tablespoons lemon juice to strawberries/raspberries. Gently toss to combine. Add remaining sugar mixture and remaining 1 tablespoon lemon juice to blueberries and blackberries and toss to coat. Set aside.
Remove larger portion of dough from refrigerator and roll out on a lightly floured surface into a ⅛-inch thick circle. Carefully transfer dough to pie pan. Fold the edges of the dough over itself and use a fork to create a crimped edge.
Fold a piece of aluminum foil several times to a create a strip. Place into pie crust to divide the crust into ⅓ and ⅔ sections. Use a slotted spoon to spoon blueberry/blackberry mixture into the ⅓ portion of the pie crust (make sure to strain out any extra juices). Spoon strawberry/raspberry mixture into the larger portion of the pie. Carefully remove foil.
Take the smaller portion of dough out of the refrigerator and roll it out on a lightly floured surface until it’s ¼-inch thick. Use a sharp knife to cut 5 wavy strips of dough to create the stripes. Place over strawberry/raspberry mixture. Use a star shaped cookie cutter to cut out 10-12 stars from remaining dough. Place stars over blueberry/blackberry mixture. Brush entire crust with an egg wash and sprinkle with turbinado sugar.
Place pie pan on a baking sheet and cover edge of crust with aluminum foil. Bake for 15 minutes. Remove aluminum foil and reduce oven temperature to 375ºF. Bake for 30–40 minutes.
Remove pie from oven and let cool at least 3–4 hours before serving.
