Raw Strawberry Blueberry Pie

Raw Strawberry + Blueberry Patriotic Pie

Raw Strawberry Blueberry Pie

Yes, this is a beauty and easy too.  I learned this particular method of making a raw pie from Dorothy Reinhold of Shockingly Delicious.com.  Berries are particularly fragrant and sweet this year so give it a try.  Over the years I’ve developed a taste for crumb crusts with raw berry pies.  This one is made with ‘Nilla Wafers.  The pie was originally posted on the Good Food Blog in July of 2012.  If you’re looking for holiday pie ideas the Good Food blog has nearly limitless ideas.

Raw Strawberry + Blueberry Pie

Course: Dessert
Cuisine: American, Farmers’ Mkt, Summer

Ingredients
Prepared crust of your choice
3/4 cup sugar
2 1/2 tbsp cornstarch
1/4t easpoon kosher salt
A few swipes of finely grated lemon zest
2/3 cup water
Enough hulled Strawberries to fill and make a nice mound in a deep dish pie pan approx 4 baskets
1/4 teaspoon vanilla extract
2 tbsp butter
2 teaspoons Lemon Juice

Instructions
1. In a medium saucepan, combine sugar, cornstarch, salt and lemon zest. Blend in water. Fill a 2 cup measuring cup with strawberries and blueberries, Add them to the mixture. Bring it all to a boil, stirring and smashing the berries deliberately (use a potato masher if you like). The blueberries are easier to smash then the strawberries. As they cook smash the strawberries more. Boil the mixture stirring constantly, until mixture is very thick, about a minute or so. Remove the glop/matrix from heat and stir in butter and lemon juice. Cool.

2. If you’re in a hurry you can scrape the glop into a small bowl. Fill a larger bowl with ice water and set the smaller bowl in the cold water and stir until the mixture is cooled.

3. Meanwhile prepare the strawberries. Reserve some beauties for decorating the top of the pie. If you have a few giant berries cut them in half lengthwise

4. When the glop has cooled fold in the remaining strawberries and blueberries (except for those you’ve reserved for the top of the pie), stirring to coat them well. Pour them into cooled baked pie shell. Arrange remaining berries over the top. Cover with plastic wrap and chill the pie at least 2 hours, or overnight if needed.

5. Don’t freak out if the pie is a little messy to serve. Calm yourself with a fluffy spoonful of whipped cream.