Rustic Patriotic Pie | Kern Family Orchard

Rustic Patriotic Pie

Recipe by Kate Wagahoff

Ingredients

  • Pie Crust
    • 1/2 cup cold butter
    • 1/2 cup crisco
    • 2 1/2 cups flour
    • Pinch of salt
    • 2 Tablespoons sugar
    • Teaspoons ice water as needed
  • Strawberry Filling
    • 5-6 cups of hulled strawberries
    • 5 tablespoons flour
    • 1/3 cup sugar
    • 2 teaspoons lemon juice
    • 1/8 teaspoon salt
  • Blueberry Filling
    • 2 cups blueberries
    • 4 Tablespoons sugar
    • 2 1/2 Tablespoons flour
    • 1 1/2 teaspoons lemon juice

Directions

Pie Crust
  1. Place flour, butter, crisco, salt and sugar in the food processor.
  2. Process until the mixture looks like little pebbles.
  3. Add cold water one teaspoon at a time until the dough forms a ball.
  4. Do not overwork the dough. Remove from food processor bowl and separate into and discs.
  5. Wrap with plastic wrap and let chill in the fridge for at least an hour.
  6. Once dough is chilled, roll out the larger disc of dough to fit your pie pan.
  7. Place dough in the pan and crimp the edges. Place back in the fridge to rest.
  8. Roll out the smaller disc of dough and cut strips for the stripes and use a cookie cutter for the stars.
  9. Place on a cookie sheet and brush with an egg wash and sprinkle with course sugar.
  10. Bake for 15-20 minutes in a 350 oven or until golden brown.
  11. Remove from oven and let cool.
Filling
  1. Combine all strawberry ingredients in large bowl. Set aside.
  2. Combine all blueberry ingredients in large bowl. Set aside.
Assembling the Pie
  1. Preheat oven to 425 degrees.
  2. Place the blueberries in a 90 degree quarter corner of the pie. The filling is fairly thick so it should hold its shape well.
  3. Fill the rest of the pie with the strawberry mixture all the way to the edges of the dough.
  4. Place in the oven and bake on the lower rack for 30 minutes or until the crust is nicely browned.
  5. Place foil or a pie guard over the top of the pie and reduce heat to 375. Continue baking for 45-60 minutes, until the filling is bubbly.
  6. Remove from the oven and place stripes and stars on the top while still hot. The sugary filling will adhere the shapes to the pie. Allow to cool and enjoy!