It’s finally summer when the raspberry shrubs I’ve been growing for over 20 years now is ready for harvest. In today’s post, I share a patriotic pie recipe that a GardenChat friend inspired me to create. I hope you will scroll below and check out the American Flag Pie Loaded with Berries Recipe.
4th of July Blueberry & Strawberry-Raspberry Pie Pie Recipe
No denying that this is the perfect recipe to celebrate our nation’s independence and enjoy the berry harvest.
Make the egg wash with 1 large egg, slightly beaten. Sit aside.
Next mix up the sanding sugar
Heat oven to 425°F.
Combine flour, almonds and salt in bowl; cut in butter, using pastry blender or two forks, until mixture resembles coarse crumbs. Now slowly Stir in enough water to moistened flour
Divide dough into 1/3 and 2/3 portions. Shape each portion into ball; flatten slightly. Wrap smaller ball of dough in plastic food wrap; refrigerate.
Roll out larger ball of dough on lightly floured surface into 1/8-inch thick, 12-inch circle. Fold into quarters. Place dough into your favorite 9-inch pie plate; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate; set aside.
Place strawberries and raspberries into bowl. Place blueberries into another bowl.
Combine sugar and cornstarch in small bowl until well mixed. Add 1/4 cup sugar mixture, 1 tablespoon water and 1/4 teaspoon almond extract to blueberries; toss lightly to coat. Add remaining sugar mixture and remaining 1/4 teaspoon almond extract to strawberries and raspberries; toss lightly to coat.
Fold piece of aluminum foil several times to make 2-inch wide strip; place into pie crust to divide crust into 1/3 and 2/3 sections. Press down slightly into crust. Spoon blueberry mixture into 1/3 portion of pie crust. Spoon strawberry and raspberry mixture into larger area of pie. Carefully remove foil.
Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Cut 5 3/4-inch strips of dough in wavy shape to create stripes on flag. Place over strawberry and raspberry mixture, trimming as needed. Fold bottom crust edge over edge of strips. Crimp or flute entire edge of pie.
Cut 10-12 stars from remaining dough using 1 1/2-inch cookie cutter; place stars over blueberry mixture. Brush crust with beaten egg; sprinkle with sanding sugar. Cover edge of crust with 2-inch strip of aluminum foil.
Bake 15 minutes; remove foil. Reduce oven temperature to 375°F. Continue baking 30-40 minutes or until crust is lightly browned and filling is bubbling. Cool pie 1 hour before serving.
Be sure to come back for more great recipes! BrenHaas.com
Recipe Inspired by PSilovePeas.com
Raspberries From My Garden
Picking different varieties that grow naturally along the woodline is super fun. My large garden filled with cut flowers and random veggies. Raspberries are easy to grow in the home garden. Below I have featured the raspberry plant that is over 30 years old. Featured below are the berries my husband and I transplanted these from our first home in town to the country. This variety of berries love the dry full sun area of the garden.
The graphic below is just for you to add to your favorite Pinterest Board. IF you don’t have one just click on the image below to follow mine!