Here is an enlightening insight into the way my brain reasons:
1. It is a fact that Pie is the best food known to man.
2. The Fourth of July would not be the Fourth of July without Pie.
3. Logically, the only thing better than saluting a flag and singing about your flag and eating Pie is…eating Pie that is a flag!
With this logic, and inspired by this idea, I rolled up my sleeves and dubbed myself Betsy Ross on the morning of the Fourth of July. Since I am certain that all of you are as pie-crazed as myself, I'm taking you along for the ride!
Start with your favorite pie crust recipe. (Mikaela shared the best gluten free pie crust recipe in the world here!) After chilling, roll it out and place in your pie pan. Next, fold a strip of aluminum foil and place in the pie pan to section off about a quarter of the pan for the blue part.
Now, measure out 5 cups of freshly-picked-from-your-garden raspberries and 2 cups of freshly-picked-from-your-friend's-garden (with permission of course) blueberries.
In a separate bowl, combine sugar, cornstarch, nutmeg, cinnamon, and lemon juice (See full recipe at the end for amounts). Add 2/3 of this mixture to the raspberries and 1/3 to the blueberries.
Add another 1/4 to 1/2 cup of sugar to the raspberries, to taste (and taste, and taste!).
Now for the fun part! Pour the raspberries into the large section of the crust, and don't worry like I did when some juice seeped through. When it's all done, you won't even be able to tell--I promise!
Now pour the blueberries into the smaller section, and then don't forget to remove the aluminum foil!
Next, roll out your chilled top crust. Cut 3 or 4 strips of dough about 1/4 inch wide.
Use a star shaped cookie cutter to cut several stars.
Place the stars over the blueberry section first, then lay the strips down, pinching the edges into your pie crust edge. When it looks all purty, crimp your pie crust edge to take it over the top!
Now pose it for the camera!
After chilling the pie while the oven preheats, bake it at 400 for 15 minutes, then 375 for 45 minutes, or until the crust browns. (Helpful tip alert: I was grateful that for once I remembered to put a cookie sheet under the pie in the oven, so I didn't have a mess to clean up!)
After adding a little of this and a little of that to create the pie I wanted, I was pretty pleased with my concoction if I do say so myself!
With our bellies full of pie, we headed off to our park to watch the 20 minute fireworks spectacular along with some friends plus everyone else in town!
I hope you had a wonderful Fourth of July! Beneath the joy of celebration and delicious food, this holiday always brings me to tears when I contemplate it. For the reason I am free to worship Jesus, free to eat a pie with my family, and free to celebrate without fear is because of God's providence and because of patriots no older than me who loved freedom more than comfort.
1 pie crust (both top and bottom crusts) Recipe here
5 cups raspberries
2 cups blueberries
1/2 cup sugar
5 Tbs cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
1/4-1/2 cup sugar, to taste
Spread one chilled pie crust in pie pan and keep the other one in the refrigerator. Section off 1/4 of pie with aluminum foil for the blue section.
Measure berries into two separate containers.
Combine sugar, cornstarch, spices, and lemon juice. Add 2/3 of mixture to the raspberries; add the remaining 1/3 to the blueberries. Add 1/4 to 1/2 cup more sugar to the raspberries, to taste. Mix well.
Pour raspberries into large section of pie. Pour blueberries into the smaller section. Remove aluminum foil.
Roll out remaining crust and cut about 4 strips about 1/4 inch wide. Cut about 5 stars with a star shaped cookie cutter. Place the stars over the blueberry section first, then lay the strips down, pinching the edges into your pie crust edge. Crimp pie crust edge.
Chill pie in refrigerator while oven preheats to 400. Bake at 400 for 15 minutes, then at 375 for 45 minutes or until golden brown.
Let cool, then enjoy!