Fourth of July is mere days away! What are your dessert plans? There’s honestly so many great options to whip up for a Fourth of July barbecue or party, but a simple mixed berry pie just screams summer (plus it’s in the right color scheme). If you’re more of a chocolate lover, these are a must-try and are sure to impress all your fellow party-goers.
Making pie crust can be an intimidating task since there are so many opinions on how to do it properly and frankly, so many ways to mess it up! Every chance I get, I try to better my technique to make the very best pie crust and I think I’m finally getting there! I plan to do a more in-depth post soon with details on the actual techniques to create the best crust, but for now I’ll just give you my recipe.
If for some reason you’re not into berries, it’s simple enough to swap in peaches or whatever fruit you prefer. The important part is that you end up with a juicy, messy-looking pie because that’s how you know it will be delicious! Per usual, I’ve linked some pie baking essentials below and don’t miss this post that’s full of everything you need to host Fourth of July!
Summer Mixed Berry Pie
Yield: one 9-inch pie
Adapted from Williams-Sonoma
- 2 rolled-out rounds of pie dough
- 1 cup sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 6 cups mixed fresh berries (your choice)
- 1 tablespoon cold butter, cut into small pieces
- Position a rack in the lower third of an oven and preheat to 350°F.
- Carefully transfer one round of pie dough to a 9-inch pie dish and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang.
- In a small bowl, stir together the sugar, cornstarch, cinnamon and salt. Place the berries in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Transfer to the dough-lined pan and dot with the butter.
- Cut the remaining dough round into six or eight strips (depending on how thick), and carefully weave over the filled pie. Fold the excess edges under and crimp to seal.
- Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer the pie to a wire rack and let cool completely.
Refine Baking Tips
- Though the recipe calls for part shortening, I use only butter (salted!) for my pie dough. This is partially because I can’t eat soy, which is essentially what Crisco is made of, but I also prefer the flavor of all-butter crust if it is executed properly.
- Add vodka! It may sound odd, but the vodka helps to create a more tender crust – and don’t worry, the alcohol will cook off so there won’t be a funny taste.
- Since this is a juicy, bubbly pie, I recommend adding a parchment paper lined cookie sheet underneath to catch any drips during baking.
- If your pie starts to brown too much on top, you likely have it too high in the oven. If you keep the rack positioned in the lower third, it should come out perfectly golden without needing a shield partway through.