Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 package store-bought or homemade pie crusts
- 1 egg (for egg wash)
- Red, white, and blue food coloring (optional for decorating)
Instructions
- In a mixing bowl, combine the sliced strawberries, blueberries, raspberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat.
- Chill the mixture in the refrigerator for about 20 minutes to meld flavors.
- Preheat oven to 375°F (190°C).
- Roll out pie crusts on a floured surface and fit into a 9-inch pie dish.
- Pour the berry filling into the crust, spreading evenly.
- Cover with top crust or create a decorative lattice pattern. Tint small sections of crust with red and blue food coloring if desired.
- Brush crust with beaten egg for gloss.
- Bake for 45-50 minutes until crust is golden and filling bubbles.
- Cool before serving for best presentation.
Notes
- Thaw frozen berries thoroughly and drain excess moisture before use.
- For a flaky crust, keep butter or shortening cold and handle the dough minimally.
- Decorate with edible star-shaped sprinkles or mini American flags for a patriotic look.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg
