Strawberry-Blueberry-Vanilla Red White and Blue Pie

The saying “easy as pie” applies to this Strawberry-Blueberry-Vanilla Pie. First, to make it easy on myself, when I make pie crusts, I make a double batch and freeze the extra disks for other dishes or pies just like this one. You never know when it will come in handy, so keep that thought in mind next time you make pie crust – do an extra one and freeze. So today, as a last minute decision to make a ‘red white and blue’ pie, I unfurled the pie dough which I kept in the freezer and baked it. Then I quickly mixed the vanilla part on the stove top till it became thick. I layered everything on the baked pie shell and here it is. Are you ready for pie? Let’s do this then! This pie crust was adapted from the Memories of Philippine Kitchens cookbook and the filling is an AsianInAmericamag recipe. Serves 4 to 6.

Course: Dessert, Merienda, Snack

Cuisine: American, Asian, Filipino

Keyword: Strawberry Blueberry Vanilla Dessert Pie

Servings: people

Calories: 602kcal

Ingredients

1 single pie crust for a 9-inch pie see past blog post for recipe single pie crust
2 cups heavy cream
3/4 cup cornstarch
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups fresh strawberries washed, hulled, sliced
11/2 cups fresh blueberries or use frozen if fresh are not available
1/2 cup organic powdered or confectioner's sugar
2 Tablespoons melted unsalted butter for pie crust

Instructions

Use the single pie crust recipe from a previous blog post. Pie crust recipe is here. Thaw the single pie crust and roll it out on a flour-dusted board on the counter. Lay out the pie crust on a 9-inch pie pan. Brush the top with melted butter. Prick the middle of the crust with a fork in four places. Bake in a preheated oven of 400 F for 11 minutes. Take the pie crust out of the oven and cool on the counter for about 25 minutes while you prepare the vanilla filling.
In a medium sauce pan, over medium high heat, combine the heavy cream, cornstarch, vanilla extract and granulated sugar. Use a wire whisk to blend mixture well. The cream will thicken in about 6 minutes. The creamy mixture should coat a cooking spoon. Remove from stove top and pour the vanilla cream over the baked pie shell. Set aside.
In a large bowl, combine the hulled strawberries, blueberries and organic powdered sugar. Mix lightly making sure the fruits do not get mashed. Pour the fruits over the vanilla cream layer in the baked pie shell. Cool on counter for about 10 minutes. Cover with a plastic wrap and refrigerate pie till ready to serve.
Cook's comments : A baker chef suggested I use organic powdered or confectioner's sugars for my baked treats and so I did. It has made a difference in natural, wholesome flavors.

Nutrition