Happy Fourth of JuPie! 

July 4th is coming fast!! Make this impressive pie for your July 4th party!

I got this recipe from Tip Hero and followed their instructions but instead of buying store bought pie crust I made my own!

First the crust!

I put the dry ingredients into a bowl and stir together.


Next I added in my shortening. I buy the premeasured sticks because I hate measuring.


Cut with two knifes until you only have pea sized chunks left.

(See demonstration on youtube on what I mean by cut with two knifes.)


After that create a well in the center of you ingredients and add the egg mixture. Stir together and then use your hands to form into a dough ball. Cut the ball in half and roll out the bottom crust on a floured surface. Place bottom crust in pie pan then roll out the top crust.


Getting ready to make my filling now that I  have the bottom crust ready!


Got my filling in!


Putting on the stripes!


Putting on the stars!


Fresh baked old glory pie! Take that!



1 cup shortening
2 1/2 cups flour
1/2 egg, slightly beaten
1 T. vinegar
1/4 t. salt


Cut shortening and flour with pastry blender or two knives until shortening is pea sized. Mix beaten egg, vinegar and salt in a measuring cup and fill remaining half cup with warm water. Make a well in flour mixture and pour in egg mixture, mix with spoon kneading very little. Separate into two balls and roll them both out. I like to transfer the rolled crust to the pie plate by folding about 5 inches of the crust over the rolling pin and lifting gently.

Also crust keeps in fridge for 2 weeks or can be frozen.


Makes 1 9-inch Pie
Prep Time: 45 minutes
Total Time: 2 hours 45 minutes

– Pie dough, enough for 2 crusts
– 4­½ cups fresh strawberries, hulled and sliced
– 1­½ cups fresh blueberries
– ½ cup granulated sugar
– ⅓ cup corn starch
– ½ teaspoon almond extract, divided
– 1 large egg, beaten
– Sanding sugar

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
On a lightly-floured surface, roll out the dough for one of the pie crusts into a 12-inch, ⅛-­inch-thick circle. Fold into quarters and place into an ungreased 9-­inch pie dish. Unfold and press against the bottom and sides of the dish. Trim excess dough to ½ ­inch from the edge of plate. Set aside.
In a small bowl, combine the granulated sugar and the corn starch until well-mixed.
Take ¼ cup of the sugar mixture and ¼ teaspoon of almond extract, and add to a small bowl with the blueberries. Toss to coat.
Add the remaining sugar mixture and ¼ teaspoon of almond extract to a medium bowl with the strawberries. Toss to coat.
Fold a piece of aluminum foil in half several times to create a 2-­inch-wide strip. Fold the ends in so that the strip fits inside the pie dish, and place into the dish, dividing the crust into ⅓ and ⅔ sections. Press gently into the dough.
With your hand on one side of the foil, gently pour the blueberries into the ⅓ section. Pour the strawberries into the remaining ⅔ section. Gently level out the fruit and carefully remove the foil.
On a lightly-floured surface, roll out the remaining pie crust into an 11-­inch circle.
Cut 5 ¾-inch wavy strips of dough to make the stripes of the flag. Place the strips over the strawberry portion of the pie, leaving space in between each and trimming as needed. Fold the bottom crust over the edge of the strips and crimp the edges with a fork.
Using a 2-inch star cookie cutter, cut 7 to 8 stars from the remaining dough. Arrange the stars over the blueberry portion of the pie.
Brush the pie with the beaten egg wash and sprinkle generously with sugar. Cover the edge of the crust with a crust shield or a 2-­inch strip of aluminum foil.
Bake for 25 minutes, then remove the foil/crust shield. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) and continue to bake for 60 minutes, until the crust is golden brown and the filling is bubbling.
Cool the pie for 1 hour before serving.



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