4th of July Dessert: Patriotic Berry Pie

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Berry Pie Ingredients:

For the crust
2 cups flour (all-purpose)
¼ cup almonds, finely chopped
¼ tsp salt
2/3 cup butter, cold
5-7 tbsp. ice water
For the filling
2 ½ cups sliced strawberries
1 ¾ cups raspberries
1 ½ cups blueberries
½ cup sugar
¼ cup cornstarch
1 tbsp. water
½ tsp almond extract
For the egg wash
1 egg
Sanding sugar

Berry Pie Directions:

1. Preheat your oven to 425^oF.
2. Combine the flour, salt and chopped almonds in a large bowl. Cut the butter into chunks and add it to the flour mixture; mix with two forks to achieve a coarse crumb-like mixture. Add little by little water, just until the mixture is moistened.
3. Take 1/3 of the mixture out and shape a ball. Place it on wrapping foil and flatten it a bit. Wrap it up and put it in the refrigerator to rest.
4. Sprinkle a little flour on a working surface, take the remaining dough and roll it out into a circle (about 12 inch, 1/8 inch thick). Fold the circle into quarters and place it onto a 9 inch pie plate. Now carefully unfold the circle and press it firmly so it takes the shape of the pie plate. Let a little dough over the edges.
5. The next step is to prepare the berries. You will need two bowls; one to put in the strawberries and the raspberries and the other for the blueberries.
6. In another bowl, mix together the sugar and the corn starch. Now add about ¼ cup of this mixture to the blueberries, along with one tbsp. water and ¼ tsp almond extract. Toss gently to coat everything. Add the rest of the sugar mixture to the strawberries and raspberries, together with ¼ tsp almond extract and toss gently to coat all the berries.
7. Take a piece of aluminum foil and fold it a few times in order to make a 2 inch wide strip. Place the strip onto the pie crust, so you separate the surface into 1/3 and 2/3 sections. Press the foil a little bit so it slightly gets into the crust. Now take a spoon and pour the blueberries into the smaller section of the pie. Pour the strawberries and raspberries into the larger section. Now you can remove the foil with care so the berries don’t mix.
8. Take the remaining dough out of the refrigerator and roll it out on a lightly floured working surface. Cut out 5 strips (3/4 inch) to use as the flags’ stripes and place them over the strawberries and raspberries. Fold the remaining edge of the crust over the strips.
9. Using a small star cookie cutter, cut out as many stars as you like and place them over the blueberries.
10. Slightly beat the egg and brush the crust with it. To finish, sprinkle with the sanding sugar.
11. Bake for about 15 minutes, then reduce the temperature to about 375^oF and continue baking for about 30-40 minutes. Cool, serve and enjoy!

Want more berry recipe ideas?

Take a look at our 23 Patriotic Dessert Recipes!

If you want, you can even make the pie in a rectangular shape to give it an even more flag-like look. This 4^th of July Dessert is going to be the hit of your celebration party. You can serve it with a delicious ball of vanilla ice cream to round it up and provide the perfect patriotic dessert for your guests.

For more summer holiday desserts on Stagetecture, click here.

Fall Dessert: Mini Berry Cobbler Recipe

Image via: Experience Red Tree

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Total time: 1 hour

Yields: 12 servings

Ingredients

18 ounces mixed fresh berries (blueberries, blackberries, strawberries, and raspberries) (4 cups)

1/4 cup sugar

2 tablespoons melted butter

1 tablespoon cornstarch

1 1/2 cups all-purpose flour

1/3 cup sugar

3 tablespoons minced crystallized ginger

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup cold butter, cubed

1/2 cup buttermilk

Garnish: fresh mint sprigs

Procedure

Image via: HGTV

1. Preheat oven to 400 degrees. Toss together berries, sugar, butter, and cornstarch in a medium bowl.
2. Whisk together all-purpose flour and sugar, ginger, baking powder, and salt in a large bowl. Cut cold butter into flour mixture using a pastry blender or fork until crumbly. Add buttermilk, stirring just until all dry ingredients are moistened. Turn the dough out onto a lightly floured surface, and knead 3 to 4 times. Now pat into a 6*4 inch rectangle. Keep it around 1 inch thick. Cut into 6 squares then cut those squares diagonally into 12 triangles.
3. Arrange 12 (3 ½ inch) lightly greased miniature cast iron skillets on an aluminum foil lined baking sheet. Divide the berry mixture among skillets, place 1 dough triangle over the berry mixture in each skillet.
4. Bake at 400 degrees for 20-25 minutes or until fruit bubbles and the crust turns golden brown. Cool for 15 minutes before serving. Serve warm or at room temperature.

This mini berry cobbler is a classic fall dessert, done perfectly! Tweak yours to suit your tastes even more by switching out the fruits in the recipe for your favorites. But don’t forget to let us know how it was?

For more fall dessert recipes on Stagetecture, click here.