Sunday, July 3, 2011

Patriotic Pie

I love that fourth of July is on a Monday this year. We're loving being at home and enjoying a laid back holiday. Next weekend is full of wedding glory for a very sweet family, so I'm in full go mode...except for tomorrow. Ahh, I love holidays! An excuse to rest and relax and just enjoy family.

This year, we're making a delicious patriotic dessert to take to our cookout. Sugar cream pie meets fresh berries in this amazing berry cream pie.

Heat oven to 425.

Pick your berries...and your helpers!

Wash your berries.

Cream together sugar, flour, and butter. Add salt, heavy cream, and milk.
(you can substitute 1 1/2 cups of half and half if you don't have heavy cream).

Roll out your crust and press into your pie dish.
(for a great shortcut, use a frozen deep dish)

Pour mixture into unbaked pie shell.

Arrange fresh blueberries and raspberries on top in any pattern you'd like.
We like to alternate rows to give it a more formal look.

Bake for 10 min. at 425, then reduce temperature to 350. Bake for 40 minutes or until middle appears set. Cover the crust with foil mid-way through baking if it appears to be over browning. Serve chilled (or serve out of the oven because you have no self control to wait until later! Of course I don't know anyone like that!)

If you're entering any pie contests tomorrow, this would be a sure bet!

(Special thanks to Vera Bradley's Cooking with Friends for that tremendous recipe)

berry cream pie

1 cup sugar
1/2 cup flour
1 tbsp. butter
1/8 tsp. salt
1 cup heavy cream
1/2 cup milk
1 9 in. pie shell
1 pint raspberries and blueberries

What does your holiday lineup look like?


  1. I love cream pie. This looks just yummy!

  2. I love berry desserts. This sounds yummy.