4th of July American Pie

Ingredients

Crust:

Recipe can be found in my Blueberry Peach Galette post

Recipe credit: The Four & Twenty Blackbirds Pie Book All-Butter Crust

• 1 1/4 cups unbleached flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons granulated sugar
• 1 stick cold unsalted butter,
• 1/2 cup cold water
• 2 tablespoons apple cider vinegar
• 5 cubes of ice
• 1 egg, for brushing around the edges
• 1/4 cup of sanding sugar, for sprinkling

Filling:

• 3 cups of Strawberries, chopped
• 1 pint of raspberries
• 1 pint of blueberries
• Juice of 1 lemon
• Zest of 1 lemon
• 1 teaspoon cinnamon
• 1 cup of sugar
• 2 tablespoons of cornstarch (optional)

Preparation

1. Preheat the oven to 400°F.

Crust:

1. Cut the stick of butter into small pieces and place into the freezer for about 20 minutes.
2. Add all of the dry ingredients into one bowl, remove butter from freezer, and using either your hands or a bench scraper, work quickly to incorporate the butter until it is broken into smaller, round piece and the mixture begins to resemble sand.
3. Combine the cold water, apple cider vinegar, and ice into a small bowl, and a tablespoon at a time, add it to the flour mixture.
4. Ensuring not to overwork the dough, continue adding water to the mix 1 tablespoon at a time until it just comes together.
5. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least one hour before use.

Filling:

1. In a large bowl, combine the strawberries, raspberries, 3/4 cup of the sugar, 3/4 teaspoon of the cinnamon, half the lemon zest, and half of the lemon juice.
2. In another bowl, add the blueberries, 1/4 cup of sugar, 1/4 teaspoon of cinnamon, the rest of the lemon zest, and the rest of the lemon juice.
3. Add the optional cornstarch to the lemon juice and mix thoroughly before adding to filling.

Assembly + Baking:

1. Remove the pie dough from the refrigerator and roll into a 10 to 12 inch circle.
2. Place the dough on a parchment paper lined baking sheet and using a slotted spoon, spread the strawberry/raspberry filling over three quarters of the dough (for the “stripes”), leaving some space in the upper lefthand corner for the blueberries (aka the stars).
3. Carefully begin pulling up the edges of the dough and folding them over the filling; folding any excess dough over itself.
4. Brush the edges with an egg wash, sprinkle with sugar, and place in the oven for 40 to 45 minutes or until the crust is nice and golden.