American Pie
A delightful dessert filled with sweet strawberries and blueberries in a flaky crust, perfect for family gatherings and picnics.
Ingredients
For the Pie Crust
- 3 batches pie crust A tender, buttery dough, chilled.
- 1 cup all-purpose flour For dusting.
For the Filling
- 2 lb. fresh strawberries Quartered.
- 1/4 cup granulated sugar Plus 3 tablespoons.
- 1/4 cup cornstarch Plus 2 tablespoons.
- 1 1/2 tsp. finely grated lemon zest For flavor.
- 1 Tbsp. fresh lemon juice Plus 2 teaspoons.
- 1 pinch kosher salt To enhance the flavors.
- 2 cups fresh blueberries Or 1 lb. of frozen, thawed and drained.
- 1 large egg For egg wash.
- 1 Tbsp. heavy cream To brush on top.
Instructions
Preparation
- Preheat the oven to 400 degrees. Roll out 2 batches of pie dough on a floured surface, and carefully transfer it to a quarter sheet pan. Trim any excess dough and refrigerate.
- Roll out the remaining dough to cut decorative shapes. Refrigerate until ready to use.
Filling
- In a small pot, combine strawberries, 1/4 cup sugar, 1/4 cup cornstarch, 1 tsp lemon zest, and 1 Tbsp lemon juice. Cook over medium heat until thickened, about 5-7 minutes.
- Add blueberries, pinch of salt, 3 Tbsp sugar, 2 Tbsp cornstarch, 1/2 tsp lemon zest, and 2 tsp lemon juice to the pot. Cook until thickened.
Assembly and Baking
- Brush the bottom of the chilled pie crust with an egg wash made from the egg and heavy cream.
- Layer the strawberry and blueberry fillings into the crust and decorate with dough shapes.
- Bake for 20 minutes at 400 degrees. Cover loosely with foil, reduce heat to 350 degrees, and bake for an additional 25-30 minutes.
- Allow the pie to cool for at least 1 hour before serving.
Notes
Serve warm or cool, with vanilla ice cream or whipped cream. Allow to cool adequately to maintain shape. For a healthier version, consider whole wheat flour and natural sweeteners.