Disclaimer: I know this post might be a little late for anyone who wants to whip this treat up for The Fourth; sorry, with a 6-month old who just started crawling, I guess that’s just how I roll these days.
With the over abundance of fresh strawberries begging to be used up in my fridge, thanks to a visit to a farm and two CSA produce boxes chalk full of them, I knew a strawberry pie was in order. I saw a pie similar to this one floating around Pinterest awhile back and ever since then I’ve been wanting to make a “patriotic pie” like this – for the last five 4th of July’s! I finally took the idea and ran with it.
My mother-in-law brought back the most divine aged Balsamic Vinegar from Italy that melts in your mouth and literally tastes like honey. Seriously, I could drink the stuff. So for this year’s festivities, I took an old fashion favorite like berry pie and added a twist to it. But honestly, this pie is too yummy to make just once a year so I highly recommend giving it a go even with this year’s celebrations nearly in the rearview mirror. Just throw some lattice pie crust on top and you’ll turn a “patriotic pie” into an “everyday kind of pie” – and in my opinion it’s the perfect Summer treat.
We have a jam-packed (not pun intended) day planned for our Fourth of July. A little beach party here, a BBQ there, and a little socializing on our family friend’s sailboat! Do you have anything fun planned for the Fourth? As long as there is sunshine and good grub, I’ll be one happy little firecracker. Happy Fourth of July everyone!
Berry + Balsamic Patriotic Pie
1 ¼ Cups of Organic Un-Bleached White Flour
½ Cup of Unsalted Butter, chilled and cubed
¼ teaspoon of Kosher Salt
¼ Cup of Ice Water
1 Organic Free Range Egg
1 Cup of Granulated Sugar
5 Tablespoons of Cornstarch
½ teaspoon of Organic Cardamom, ground
¼ teaspoon of Kosher Salt
3 ¾ Cups of fresh Organic Strawberries, sliced
1 ¼ Cups of fresh Organic Blueberries
1 teaspoon of fresh Lemon Zest
4 Tablespoons of fine Balsamic Vinegar
For the Crust
Using a stand mixer, combine the flour, salt, and butter. Mix until the dough resembles coarse crumbs. Slowly pour in the water one tablespoon at a time. Once the dough forms remove from the mixer and wrap in plastic wrap. Refrigerate the dough for at least four hours.
Note: The pie crust can be made ahead of time. Just cover in plastic wrap and store in the fridge until you are ready to use. Better yet, make this in larger batches and freeze!
For the Pie
Preheat the oven to 425°F.
In a large bowl whisk together the sugar, cornstarch, cardamon, salt, and lemon zest; set aside.
In a small mixing bowl combine the blueberries, ¼ cup of the dry ingredients and 1 Tablespoon of the balsamic vinegar. In a second larger bowl combine the strawberries, the remaining dry ingredients, and the remaining balsamic vinegar.
Roll the dough out to fit a 9-inch pie plate; saving a little extra for the top of the pie. Flour both sides of the dough and carefully lay the crust into the pie plate a press the dough evenly into the bottom and sides of the pie plate.
Spoon the blueberry mixture into the top lefthand quarter and fill the remaining three-quarters with the strawberry mixture.
To create your patriotic stars and stripes, use a pastry wheel to cut three 9-inch long stripes and two 4-inch long stripes. I cut the stars out by hand, but for those perfectionists out there a small star-shaped cookie cutter will definitely do wonders! Assemble your stars and stripes to resemble the good ‘ole American Flag. Crack the egg and give it a good whisk before slathering the stars and stripes with the egg wash.
Place the pie on top of an aluminum-lined baking sheet (to catch drippings) and bake for 15 minutes. Reduce the heat to 350°F and continue to bake for another 30 – 45 minutes or until bubbly and golden. You might want to wrap the sides of the pie in aluminum foil during the last 15 minutes to prevent the edges from burning.
Remove the pie and allow to fully cool before serving.