AMERICANA BERRY PIE

Americana Berry Pie

Oh, I know you've heard me say this before....but really, this homemade berry pie is our favorite!  The combination of fresh blueberries and blackberries can't be topped - until you try the fresh cherry, raspberry and strawberry filling!  But put them all together in ONE PIE?  You've got some serious power going on now! 

​After they are done oohing and ahhing over the marvel of how you made this pie, you'll be able to see their minds thinking.  And if you think people will fight over the most perfect piece of pie - wait until they realize that there are only TWO premium pieces that give you a chance to enjoy them all together!

Americana Fresh Berry Pie

And after you've made one of these, you'll see how easy it is to pull this magic off - and you may never make berry pies any other way again!  Consider yourself warned!

​This was one of the featured recipes during our July Snowflakes & Coffeecakes Cooking School, and it was love at first sight and first bite! 

I like placing stars around the outside crust - and giving it a light dusting with sparkling sugar.  The stars on top of the pie just create more magic! 

Americana Blueberry, Blackberry, Cherry, Raspberry & Strawberry Pie

We plowed thru two of these pies on the Fourth of July, and without a doubt, they are one of the favorite holiday desserts that I serve.  I could have opened up a pie shop and sold these!  But now that so many of you have the recipe and know how to bake these, I'll be visiting soon!

Happy Fourth of July as we celebrate with Americana Berry Pie!
​Mama V

Americana Berry Pie

AMERICANA BERRY PIE

This all-American pie is one of our absolute favorites, and perfect for the Fourth of July! 
Loaded with fresh blueberries, blackberries, cherries, raspberries and strawberries, the flavor is AMAZING! 
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Americana Berry Pie

INGREDIENTS:
2 Pie Crusts (Perfect Flaky Pie Crust, All Butter Pie Crust or store-bought)
½ cup granulated sugar
1/3 cup cornstarch
1 cup fresh blueberries
1 cup fresh blackberries
2 cups chopped fresh strawberries
2 cups halved fresh dark sweet cherries
1 cup fresh raspberries
1 tablespoon lemon juice, divided
½ teaspoon almond extract, divided
Egg wash:  1 large egg (room temperature) beaten with 1 tablespoon milk
Sprinkling Sugar (for crust & stars)
 
HOW I MAKE THIS:

1. Prepare pie crust and let refrigerate overnight. For this pie, we’ll be using crust for the bottom, and the second crust for decorative crust cutouts.
2. PREPARE FILLING:  In a small bowl, whisk the sugar and cornstarch together.  In a medium bowl, combine the blueberries and blackberries.  In a separate medium bowl, combine the strawberries, cherries and raspberries together.  Stir ¼ cup of sugar & cornstarch mixture into blueberries/blackberries.  Stir remaining sugar & cornstarch mixture into red berries/cherries.  Add ½ tablespoon of fresh lemon juice and ¼ teaspoon of almond extract to each fruit mixture.  Place both bowls in the refrigerator while you prepare your pie crust.
3. Preheat oven to 400 degrees.
4. Roll out chilled Pie Dough:  On a floured surface, roll out one of the discs of chilled dough (keep the other one waiting in the refrigerator until ready to use).  Roll the dough until you have a circle 12 inches in diameter. Sprinkle the bottom of a 9x2 (deep dish) pie plate with flour.  Carefully place the dough into your prepared pie plate.  Tuck it in gently, using your fingers to make sure that it is smooth.  Crimp the top edges with your fingers so that it is even all the way around your pie plate.  Fold a 10-inch piece of aluminum foil lengthwise several times to form a 2-inch wide strip.  Place into crust, dividing it into 1/3 and 2/3 sections as pictured below:
5. Spoon red berry filling into the large section, leaving any excess liquid in the bowl (you don’t want the extra in your pie).  Spoon blue fruit filling into the smaller section, discarding the excess liquid.  Place the pie in the refrigerator until the top design is ready.
6. Remove the other remaining chilled pie dough from the refrigerator.  Roll the dough into a 12-inch diameter circle.  Using your star cookie cutter (I use a 1-1/2-inch star – you can use whatever size you would like) cut stars out of the entire pie dough. 
7. Prepare egg wash by beating egg and milk in a small bowl with a fork or mini-whisk.
8. Remove pie from the refrigerator, carefully remove aluminum foil strip.  Lightly brush egg wash over outside top edge of pie.  Place stars evenly around the outside edge of the pie crust, pressing them gently into place.  (You will have stars left over – save them!)  Brush top of stars with egg wash and sprinkle with sparkling sugar. 
9. Bake pie for 20 minutes.  Open your oven door and place a pie crust shield around the edge of the pie – this will keep the edges from browning too quickly.  Keeping the pie in the oven, turn the temperature down to 350 degrees and bake for an additional 35-40 minutes. 
10. Meanwhile, place the remaining pie dough stars on a foil-lined baking pan, lightly brush with remaining egg wash, and sprinkle generously with sparkling sugar.  Refrigerate.
11. When you take the pie out of the oven, place the baking pan with stars into the oven and bake for about 8 minutes, or until the stars are just starting to puff and turn golden.  Remove from oven and cool to room temperature.
12. Place the pie in the refrigerator and allow to cool for at least 6 hours (or overnight).  This time will allow the filling to thicken up. Remove from refrigerator 30 minutes before you plan to serve.
13. Before serving, place the baked & sugared pie crust stars on the top of the pie. 
14. Cover leftovers and store in the refrigerator for up to 2 days – but they won’t last that long!

 
YIELD:  8 servings
 

Original recipe created by Snowflakes & Coffeecakes July 2017.
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