It’s the Fourth of July! And what better way to celebrate than having a dessert that is red, white and blue! This strawberry, blueberry pie with meringue is just the ticket! It’s a simple pie to make and it turns out fabulous every time! What’s better than that?
As a child we always spent the 4th out at the lake. There would be burgers, hot dogs, potato salad, baked beans, homemade ice cream, fresh tomatoes, cucumbers, lots of swimming, fishing, some boating and at the end of the evening fireworks! I was thinking about that yesterday. It was a lot of fun…Sometimes you just get nostalgic…All of that to say I hope you all are having a wonderful holiday! I know we will be despite the less than stellar weather! 😉
Anyway, what does that have to do with pie? Nothing! Let’s get to the recipe shall we?
What You’ll Need For The Crust:
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 1/2 sticks of very cold butter, cut into small pieces
1 cup of ice water
1 store bought single crust
Note: If you are using the store bought crust, make sure it’s thawed if it’s frozen, but still chilled and proceed to the filling step. If you are making your own see below.
In a bowl stir together flour and salt to mix. Using a pastry cutter or a fork, cut the butter into the flour mixture until it is pebbly. Add water and stir until ball forms. (Note: Depending on the humidity you may need more or less water. Add water slowly and when the ball forms stop. If you need more than a cup don’t sweat it.) On a floured surface roll the dough out into a circle. Press into a pie dish, crimping the edges and place in the fridge for at least 1 hour to chill.
What You’ll Need For The Pie Filling:
3-4 cups of whole strawberries
1 cup of organic cane sugar
1/4 cup of water
1 cup of whole blueberries
1/3 cup of corn starch
Preheat oven to 375 F.
In a large pot cook strawberries, sugar and water, stirring gently so as not to squash the strawberries until strawberries are just tender and syrup has formed. Add blueberries and corn starch and stir to mix. Remove from heat when the mixture thickens (about 2 minutes).
Pour strawberry/blueberry mixture into your pie shell and bake for 20-30 minutes until pie crust edges are golden brown. Remove from oven and let cool.
What You’ll Need For The Meringue:
4 egg whites
1/3 cup of sugar
Pre-heat oven to 450 F.
In the bowl of a mixer whip egg whites and sugar on high until stiff peaks form. Spread the meringue over the top of the pie and bake for 2-3 minutes until meringue is brown. Let pie cool for 30 minutes an serve.
Notes: Meringue not your thing? Whipped cream will work fine too. You could also use another combination of fruit if you liked.