I’m so excited that I was able to make an Independence Day Pie!! You’d think since my website is called miniPIEkitchen that I would have more pie posts. I’m sad to say I’ve only had a few pie posts, but my lack of pie posts is all about to change! With the fourth of July coming up I decided to get ready fro the holiday by getting my pie on. What says “MURICA” better than a pie decorated to match our flag?
Don’t mind my little blueberry stain on the corner of the crust. Heaven knows I’m know cake or pie decorator, but I’m practicing and learning!
We had a big BBQ and pool party this past weekend and I made five different pies. This Independence Day Pie was one of them. I also made a mixed berry, chocolate meringue, an orange lime pie concoction that I made up (I was out of key lime juice!), and strawberry rhubarb. I’d have to say this blueberry/cherry pie was the prettiest.
My pie crust recipe is pretty simple and pretty foolproof. The egg in the crust helps to keep it flexible and the butter makes it perfectly delicious.
I used a blueberry filling for the star portion and a cherry filling for the stripe section! You can use canned filling or use the recipe for below for the two different kinds! I like to use frozen tart cherries that I get at a local orchard. I’ve tried making homemade pie filling with bing cherries and it tasted really weird. Too sweet.
- 2 pie crusts
- Blueberry Filling
- 1 1/2 cups of frozen blueberries
- 1/4 cup of sugar
- 1 Tablespoon of instant tapioca
- Cherry Filling
- 2 1/2 cups of frozen cherries
- 1/2 cup of sugar
- 2 Tablespoons of instant tapioca
- Add the blueberries, sugar, and tapioca to a small sauce pan. Cook on medium heat for about five minutes, until the mixture has thickened slightly and the sugar is completely dissolved.
- Repeat with the ingredients for the cherry filling in a separate saucepan.
- allow both mixtures to cool.
- Place the prepared pie crust in your 9 inch pie pan. Crimp the edges to create a fluted edge.
- Using a thin plate or other kind of divider. Pour the blueberyr filling into one third of the crust. Pour the cherry filling on the other side of the divider. Remove the divider.
- Roll out the second pie crust, using a small star shaped cookie cutter, cut out about 10 small stars. Use a pizza cutter to cut curvy strips. Lay the strips over the cherry filling and the stars over the blueberry filling.
- Bake at 350 for 30 minutes, or until golden brown.