A patriotic mix of blueberries and strawberries combine to form the filling of this beautiful lattice pie. Brightened with lemon juice, no one will be able to resist!
Hello my friends! How was your long weekend? I hope you all had a chance to celebrate America's birthday in style - and do not currently feel as washed up as I do. I mean, it shouldn't come as a surprise, given the timeline events. Let's check out the timeline for the weekend:
Friday - Drinks with my friends Susie, Kelsey and Keegan at Roofer's Union, followed by a pregame at The Alamo and a night out at Johnny Pistola's (my life begins at 14th St and ends at 18th St, and I have accepted this to be totally fine).
Monday - Thankfully I had to work, and thus got a day off from the wild shenanigans taking over my life. I still made it to the dress rehearsal for a Capitol Fourth with my friend Rachel, and we enjoyed seeing John Stamos, The Beach Boys, Kellie Pickler, and more!
Tuesday - RAGER AT THE ALAMO.
So, this is the series of events that led me to forget to post a recipe for this patriotic pie before you needed it. So, if there were any disappointed humans at your 4th of July party yesterday, please direct them to me! I will take full responsibility for being a delinquent blogger.
However, I can vouch that this pie is not JUST for 4th of July! It's delicious enough to be enjoyed on any day, at any time - and I used frozen strawberries and blueberries, so they don't even need to be in season! Like, who needs pumpkin pie at Thanksgiving when you could be digging into this berry goodness topped with a hefty serving of vanilla ice cream? Exactly.
Maybe just remove the stars first... yeah, that would probably be best.
Blueberry-Strawberry Lattice Pie
To make this pie, you will need:
- 1 batch of my favorite all-butter pie crust
- 2.5 cups frozen blueberries
- 2.5 cups frozen strawberries
- Juice of 1/2 lemon
- 5 T granulated sugar
- 2 T cornstarch
- 1 egg, beaten, for egg wash
Begin by making my favorite pie crust (step-by-step instructions in this post), dividing it in half, and letting it rest in the fridge for at least 1.5 hours. While the pie dough rests, make the filling!
Combine the blueberries, strawberries, and lemon juice in a pot over medium heat and cook, stirring occasionally, until thoroughly warmed through - about 5 minutes.
Combine the cornstarch and granulated sugar and add this mixture to the berries. Cook, stirring constantly, until thickened - about 2-3 minutes. Remove from heat, transfer to a bowl, and cover with plastic wrap. Refrigerate until needed.
When your pie dough is sufficiently cool, preheat your oven to 400F and remove from the plastic wrap. Roll out one round into a large circle and press into the bottom of a pie tin, letting the dough hang over the edge of the pan.
Pour the filling into the pie crust, then roll out the 2nd round of pie dough into a large circle.
Using a pizza cutter, cut the 2nd round into lattice strips. These can be thick, thin, or a combination of both - get creative! I also used a small, star-shaped cookie cutter to cut out stars to adorn the top of the crust.
Arrange the strips and stars into a lattice, then brush the top with your beaten egg. Bake for 25 minutes at 400F, then turn the temperature down to 375F and bake for an additional 30 minutes.
Let cool for at least 2 hours, then dig in!
Not a morsel was left at our 4th of July party, so I can assure you that this will be a smash hit.