Recipe: Patriotic Pie

Recipe from Olivia Colt with Salt & Honey Catering 

Yield: 1 Pie

1 9in pie shell

Berry Filling:

1 cup diced strawberries + 5 whole strawberries for decoration
1 cup blueberries + ¼ cup for decoration
2 TBSP cornstarch
½ cup granulated sugar
1 TBSP lemon juice
Cream Topping:
500 grams whole milk
125 grams granulated sugar
1 egg yolk
1 egg
2 TSP vanilla extract
40 grams cornstarch
50 grams unsalted butter
Egg Wash:
1 egg
2 TBSP room temperature water

Preheat oven to 350 degrees. In a small bowl whisk together water and egg. Using a pastry
brush, brush the crust and bake 20-25 minutes or until golden brown. Remove from oven and
allow to cool completely.

To make the berry filling divide the the strawberries and blueberries in half, set other half aside.
Combine half the berries and sugar over medium heat. Cook until the berries release their juice
and become soft, about 7-10 minutes. Add the other half of the berries at the same time mix the
cornstarch with water to create a slurry, pour cornstarch into the cooked berries and
continuously stir. Allow berry mixture to bowl for 2 minutes or until the cornstarch taste has
cooked out. Pour into a bowl and stir in lemon juice. Allow the mixture to cool.
To make the cream filling bring milk to bowl on medium high heat. While the milk is heating,
combine eggs, egg yolk, sugar and cornstarch in a bowl and whisk together until thoroughly
combined. When the milk comes to a boil, turn the heat off and then slowly stream in half the
hot milk into the egg/cornstarch mixture stirring mixture continuously. Return the remaining milk
and pot to a low heat and stream in the egg/cornstarch/milk mixture on medium high heat. Bring
this mixture to a boil, about 2 minutes, or until the cornstarch mixture is very thick.

To assemble the pie:
In the completely cooled pie shell, add the cooled cooked berry filling. Spread evenly over the
bottom. Next, take the hot cream mixture and pour this over the berry filling and smooth into an
even layer. Take a piece of plastic wrap and cover the entire pie placing the plastic wrap directly
onto hot cream and smoothing it out to release any air pockets. Allow pie to cool covered, in the
refrigerator for up to 5 hours or overnight. Once the pie is set, decorate with reserved berries.

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