It doesn’t get more American then cherry pie… but what about a cherry + blueberry pie with a flag on the top?! This 4th of July serve up something delicious and patriotic with our flag pie recipe!
Over the past year we’ve been trying to bring back the art of pie baking in our family and instantly fell in love with the taste of homemade pie dough and having creating beautiful works of art. Our little peanuts even love getting involved in the action and their favorite job is to roll out the dough! We love our Odette Willimans Apron Set perfect for little inspiring bakers!
Baking pies isn’t the quickest dessert but for sure is the most fulfilling. One tip that we always do when baking pies is to make the dough either the night before or in the morning and let it sit in the fridge until you are ready to add the filling. This makes the time not feel as long and you can quickly finish up the pie + get it in the oven during nap time!
Recipe from Williams Sonoma
Double Pie Crust
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 Tbsp granulated sugar
- 1 cup cold unsalted butter, cut into 1/4-inch cubes
- 6 Tbs. ice water
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 3 cups fresh sweet cherries, pitted
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1 cup blueberries
- 1 Tbsp fresh lemon juice, strained
- 1/4 cup sugar
- 1 Tbsp cornstarch
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 2 Tbsp cold unsalted butter, cut into small pieces
Double Pie Crust
In a stand mixer fit with the paddle attachment. In the bowl of the mixer, combine the flour, sugar, and salt, and with the mixer on low speed, stir together the ingredients. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-lox speed until the texture resembles coarse meal with butter in small chunks. Add 6 Tbsp ice water and mix on low speed just until the dough pulls together. If the dough is dry, mix in more water 1 Tbsp at a time.
On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges and leave a 3/4″ overhang. Refrigerate the pie shell for 30 minutes.
On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick for a regular top. For a lattice top roll the dough out into a 14-by-11 rectangle and using a dough cutter or knife to cut 1/2″ strips. Use a star cutter to make stars. Refrigerate until ready to use.
In a small bowl, stir together the sugar, cornstarch, and salt. Place the pitted cherries in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Add the vanilla and almond extract and mix well. Immediately transfer the cherry mixture to the dough-lined pan.
Place blueberries in a large bowl, sprinkle with the lemon juice, and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan and dot the with butter.
Use the dough strips to make stripes over the cherry section for the top layer of the pie. Add cut out stars over the blueberry section. Refrigerate the pie until the dough is firm. About 20-30 minutes.
Meanwhile, place an oven rack in the middle of the oven and preheat to 350 degrees. Bake pie for 50-60 minutes until crust is golden and the filling is bubbling. Transfer pie to a wire rack and let cool. Serve and enjoy!