Fourth of July Pie Recipe | Denver Vintage Wedding Photographer

fourthofjulypie #iphonephoto
fourthofjulypie #iphonephoto

As promised here is the recipe I used for my Strawberry/Blueberry Fourth of July Pie!

The recipe calls for cherry pie filling but I couldn’t find any at the Whole Foods I went to…probably because its not Thanksgiving. So, I decided to get 2 pounds of strawberries and well how I made this pie kinda altered the recipe and I ended up having leftover pie crust and strawberry filling. So I made two mini pies haha. So here is my alteration. If you want the original recipe go hit up the link above.

Pie Crust (My mom made me old school in that store bought crust is just not as good as the homemade stuff!)

  • 2 1/4cups all purpose flour
  • 3/4 tsp salt
  • 2/3 cup shortening (I used butter because I don’t do hydrogenated oils..bleh)
  • 8-10 tbps cold water
  • Small star shaped cookie cutter
  • knife/pizza cutter
  1. In a medium bowl stir toether flour and salt. Using a pastry blender, cut in butter or shortening until pieces are pea size.
  2. Sprinkle 1 tablespoon of water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time. Make sure to keep mixing the dough. I tend to put way to much water in when I make my dough.
  3. Dived dough into two balls
  4. On a lightly floured surface roll the ball out to a 12 inch diameter. I only have a wooden rolling pin but apparently a stockinette will help….never seen or used one but my cook book says it’ll help. Let me know if it does!! haha. Honestly, I cannot make a circle to save my life so don’t worry if it isn’t perfect. You can always trim the circle later.
  5. Wrap pastry circle around the rolling pin. Unroll pastry into a 9 inch pie plate. Ease pie into the plate without stretching it.
  6. Trim the edge of the pie so any edges aren’t dangling to the table. Moving around the edge of the pie in a circle, pinch the edges together with your forefinger and thumb to create a fluted crust.
  7. With the second ball of dough roll out into another circle closely to 12 inches. With a knife or pizza cutter cut out about 5 half inch thick strips for your pie. Set aside on floured surface
  8. Combine the leftover dough and roll out again. Cut out your stars for the top corner of the pie. I had a lot of dough left over so I filled little mini pie pans up with the rest of the dough.

The Filling:

  • 1 can of blue berry pie filling (21oz)
  • 2 pounds of strawberries hulled (aka taking the green stuff off ;)…)
  • 1 cup of white sugar
  • 3 tbsp cornstarch
  • 3/4 cup of water
  • 6″x6″ clean cardboard
  • 1 egg beaten
  • crystal sugar
  1. Chop half of the strawberries up to really fine pieces. You can even process them in a food processor if you want. Texture is up to you.  Place in a sauce pan and begin to boil over medium heat stirring frequently.
  2. Meanwhile mix together water and cornstarch. Once strawberries are boiling add mixture. Keep over medium heat until mixture thickens to a jelly like texture.
  3. With the other half of the strawberries cut into pieces. You can cut them into long strips or halves. Again texture and thickness is up to you.
  4. Let strawberry jelly cool.
  5. Mixture together jelly and berries. Set aside.
  6. Heat oven to 425F.
  7. Bend your cardboard in half. Place at 9 and 12 in your pie crust (top left corner.) Holding cardboard in place fill with blueberry pie filling.
  8. With cardboard still in place fill remaining pie with the strawberry filling.
  9. Remove the cardboard from the pie.
  10. Gather your pie strips and stars. Place strips on pie like in picture making sure not to put any of the strips on the blue berry section of the pie.  Trim any exccess strips from falling over the edge of the pie. Blend in crust by pinching together with your forefinger and thumb. Finally place stars on the blue berry section of the pie.
  11. Brush crust with beaten egg.
  12. Place in oven for 15 minutes.
  13. Reduce oven to 350F and continue baking for 20-30 mintues
  14. Let pie cool. Now, I didn’t refrigerated my pie, which you’re supposed to for strawberries. So if you eat it right away it will be runny…but still yummy! …o look at that I rhymed! haha
  15. Ideally, refrigerate pie for 2 hours before serving. It goes really well with some vanilla ice cream!

I found the original recipe through Pinterest on this


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Hey, I’m Lumalia (aka Emmy), certified yoga instructor, certified Kindred Facilitator, and Oregon couples photographer behind Celebrate Again and Luminosity. Here you’ll find ways to live the Celebrate Again lifestyle.

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