Red, White, and Blue Pie

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the pie crust: In a medium bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough forms a ball. Wrap in plastic and chill for 30 minutes.
3. Roll out chilled dough on a floured surface to fit a 9-inch (23 cm) pie pan. Transfer dough to the pan, pressing gently to fit. Trim edges, and prick bottom with a fork.
4. Blind bake the crust for 15–20 minutes, using pie weights or dried beans to prevent puffing. Remove weights and bake for another 5 minutes until lightly golden. Let cool completely.
5. Prepare the filling: In a medium bowl, combine strawberries with ¼ cup (50 g) sugar. In another bowl, mix blueberries with ¼ cup (50 g) sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes to macerate.
6. Assemble the pie: Layer the blueberries evenly on the bottom of the cooled crust. Add a layer of strawberries on top.
7. Whip the cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the fruit layers.
8. Chill the pie for at least 2 hours before serving to allow the flavors to meld and the filling to set.
9. Slice and serve cold, garnished with extra berries if desired.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20–25 minutes
• Total Time: 2 hours 55 minutes (including chilling)
• Servings: 8–10 slices
• Difficulty: Medium

Variations & Substitutions

• Use frozen berries if fresh are unavailable; thaw and drain before using.
• Add raspberries to the topping for an extra pop of red.
• Substitute the whipped cream with mascarpone or cream cheese frosting for a richer texture.
• Use a graham cracker crust for a no-bake alternative.

Serving Suggestions