June: Fourth of July Pie

June 30, 2012

I know that making a Fourth of July pie in June isn’t exactly right, but it’s the last day of June and we’re going to a Fourth of July party tonight! I got a bunch of berries for this pie – blueberries, blackberrys, strawberries, and raspberries – and my favorite dough recipe from Smitten Kitchen. I’ve fiddled with it a few times now, so my variation is below.

Dough
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1 1/4 sticks chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

Combine flour, sugar and salt. Cut in shortening and butter with a pastry cutter until coarse meal forms. Blend in the ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball and cut it  in half and wrap in saran wrap. Refrigerate for about an hour at least, at most up to a day. Let the dough soften slightly at room temperature before rolling.

Berry Filling
2 cups strawberries
1 cup blueberries
1 cup blackberries
1 handful raspberries (just for fun, because I had them)
Mix the berries with 1/2 cup sugar and let sit for 15 minutes while you roll out the dough. Pour the mixture in the dough-lined dish and top with a fancy crust! Stripes and stars to celebrate the Fourth of July! 
PS – A few shots during the dough design from my Instagram!

Copyright Whitney Curtis 2010-2013

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