HELLO SWEETNESS


MH Friday Pie Day v1

Friday may just be the best day of the week, because it kicks off the weekend. It’s the precursor to Saturday (which actually may be the real best day of the week…) We digress though. Friday rhymes with pieday and we are going to make this a thing!

We love a berry pie, especially when it comes in all the colors of summer like red, white and blue. We are looking for something to satisfy your cravings. Enter this recipe, sweetly called The Miss America Pie from Sarah Fennel of Broma Bakery.

What will you need?

For the crust:

  • 2 store-bought pie crusts
  • whole milk, for brushing

For the strawberry filling:

  • 2 quarts of strawberries, quartered
  • ½ cup sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • ½ teaspoon salt

For the blueberry filling:

  • 1 pint blueberries
  • ¼ cup sugar
  • ¾ teaspoon lemon juice
  • 2 teaspoons cornstarch
  • ¼ teaspoon salt

What do you need to do?

  1. Preheat oven to 350°F.
  2. Begin by blind-baking the pie crust. Blind baking is important in making any pie because it involves baking the crust initially on its own, allowing for the final product to have a crispier bottom crust, not gooey and still uncooked). To blind bake, grease a glass pie plate and set down the bottom pie crust. Starting from the middle and working your way out, pat down the crust so it lies flat on the plate. Using your fingertips, ruffle the edges to make it look pretty.
  3. Use a fork to make 15-20 indentations in the bottom of the crust (this allows air to escape from the crust and prevents bubbles from forming). Now grease the inside of the crust and line it with a piece of aluminum foil.
  4. Next, pour in dried rice or beans to line the aluminum foil. Bake for 10 minutes, then remove aluminum and rice and allow the crust to cool slightly while you prepare your filling.
  5. In a large bowl, combine the strawberries with sugar, lemon juice, vanilla extract, cornstarch, and salt.
  6. In a smaller bowl, combine the blueberries with sugar, lemon juice, cornstarch, and salt.
  7. Fold a piece of aluminum foil at a 90° angle to act as a barrier between your blueberries and strawberries. Pour the blueberries into the smaller wedge and the strawberries into the larger wedge. Carefully remove the aluminum and adjust the berries as needed.
  8. Brush the entire crust with whole milk, then bake for 40 minutes. Allow to cool completely before eating!
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