Fresh Strawberry and Blueberry Pie

 

Berry pie-making is a cinch, and I don’t know why I don’t do it more often.  Your family will forgive you for heating up the kitchen with your oven while it’s a 104 degrees outside when they smell this pie.

This would be perfect for the upcoming holiday weekend.  

Here’s a few tips:

-I used this pie crust recipe because I like the vinegar in it.  A few weeks ago, I made a double batch which yielded six crusts, and since I already had flour everywhere, I turned right around and made another double batch.  I patted them all into balls, then wrapped each one separately in wax paper and put them into two freezer bags and into the freezer.  When I want to make a pie, I take a dough ball out, let it thaw in the fridge, then proceed as I normally would with any given recipe.

-I did not use a whole dough ball for the cutouts.  The remainder was left in the freezer for the next time I need a design for the top of something.  Or for when I want a nice bite of raw pie dough.  

Just kidding.  I don’t eat raw pie dough.  Anymore.

 

-I usually use an egg and water egg wash, but here is a great article about different types of egg washes, such as water and egg, cream and egg, egg and salt, etc.  There are pictures that show the results from each one.  Very informative.

-I love the orange zest in this pie, and I prefer it to lemon zest.  I really think it makes this pie pop.

-Let it cool before cutting.  You’ll probably want to cut it while it’s hot and put ice cream on top, and there is nothing wrong with that, but if you want it to cut cleanly, then it needs to cool.  I let my pie cool completely and had perfect slices, but I forgot to photograph. 

Fresh Strawberry and Blueberry Pie


2 cups fresh blueberries
2 cups fresh strawberries, hulled and chopped
3/4 cup sugar
1/4 cup cornstarch
The zest of one medium orange
2 tablespoons butter
1 egg
1 tablespoon water
1 unbaked pie crust plus enough pie crust scraps to make
decorative cutouts for top

Preheat oven to 400 degrees.  Stir together the blueberries, strawberries, sugar, cornstarch, and orange  zest in a large bowl.  Pour into an  unbaked 9-inch pie crust.  Cut butter into small pieces and dot the top of the fruit.
 

Roll out the remaining pie crust scraps and cut shapes using cookie cutters dipped in flour.  (I used different sized star shaped cutters.)  Place the shapes on top of the pie in a decorative pattern.

Beat together the egg and water.  Lightly brush the mixture onto the pie crust shapes and around the perimeter of the crust.  Place the pie on a baking sheet and bake for 50-55 minutes or until  bubbly and golden brown.  Let cool on wire rack completely before cutting.

Comments

  1. says

    I made this a couple weeks ago and loved it! I may try without the orange zest next time. The crust recipe is amazing! In fact I am going to use it to make peach pie/cobbler today. Thanks!

  2. J.B. says

    Made this last week and the family LOVED it!!! I used Trader Joe’s frozen pie crust, did a lattice top and omitted the orange zest. What I really appreciated about this super easy recipe is that it wasn’t overly sweet. I had two pieces of pie as soon as it cooled! It was gone the next day!!! I used the remaining pie crust and blueberries to make blueberry tarts. A definite keeper!!! Thanks for sharing!!!

  3. Taylor says

    So…
    I haven’t commented in a long time.
    But I actually have been reading faithfully!
    The pie looks awesome, by the way :D

Trackbacks

  1. […] My husband had bought a huge bag of peaches a couple of weeks ago from a fruit stand and asked me to make him a pie.  The whole baking a pie from scratch might have really sent me over the edge in this sweltering heat if I hadn’t had a major step already done and in my freezer–the crust.  I make several pie crusts at a time and freeze them so I can have them ready when the pie notion hits.  I talked about it in this blog post right here. […]

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