red, white and blueberry

Grilling out, soaking up the sun and watching bursts of red, white and blue in the night sky; if there was ever a weekend that could define summer, fourth of July would be it. This Independence Day I wanted to bake an American classic with a star-spangled twist. This blueberry pie has been featured on many blogs, but don’t let those sassy stars fool you, this really is an easy-to-bake treat that all your patriotic party patrons will love to eat!  So grab a scoop of ice cream and fresh whipped cream, this pie is yummy to the red, white and blueberry.

Star-Spangled Blueberry Pie

Yield: 8 servings

FILLING:

6 c blueberries

2 tsp grated lemon zest

2 Tbsp fresh lemon juice

6 Tbsp all-purpose flour

3/4 c sugar

1 unbaked piecrust (recipe below)

Extra dough

 

CRUST:

2 c all-purpose flour

1/4 tsp salt

3/4 c (1-1/2 sticks) cold unsalted

Butter

4 or 5 Tbsp cold milk

Extra flour for rolling the dough

 

 

1.Place the flour and salt in the bowl of a food processor fitted with a steel blade. Cut the butter into slices with a dinner knife and scatter the pieces on top of the flour. 2. Pulse the flour and butter until they are combined and the mixture resembles a coarse meal. Add the milk a tablespoon at a time, pulsing after each addition, until the dough sticks to itself when gently squeezed.

2. Pulse the flour and butter until they are combined and the mixture resembles a coarse meal. Add the milk a tablespoon at a time, pulsing after each addition, until the dough sticks to itself when gently squeezed.

3. Transfer the dough to a lightly floured surface. Use your hands to shape it into two balls, one twice as large as the other. Using extra flour as needed to prevent sticking, roll the larger ball to fit a 9- or 10-inch pie pan. Wrap the smaller piece of dough tightly in plastic wrap. Refrigerate until ready to use. Makes a 9- or 10-inch piecrust, plus extra for a decorative top crust.

4. Heat the oven to 375º F. Place the blueberries in a large bowl, and sprinkle with the lemon zest, lemon juice, flour and sugar. Toss gently until the berries are evenly coated.

5. Line a 9- or 10-inch pie pan with the rolled piecrust dough and crimp the edges. Pour the filling into the crust.

6. Let your kids cut the extra dough into shapes with cookie cutters.

7. Lay the shapes, touching one another, on top of the filling.

8. Press any pieces that meet the sides of the crust into the edges.

9. Place the pie pan on a foil-lined tray (to catch any spills) and bake in the lower third of the oven for 45 minutes or until the filling is bubbly around the edges and the crust is lightly browned. Serve hot, warm, or at room temperature.