Guys. I am sooooooo far behind. Summer is usually my time of frequent posts, desserts, gardening, and all of the fun things. I have spent my summer doing all of the usual things, with the exception of working a full time teaching job and a part time job at a craft store- yeah, cuz I need that temptation. SO, between the two things, I have had no life and blogging has sadly fallen to the wayside. BUT alas, I am FINALLY able to find time to blog again. In the next 2 weeks, I will catch up on my summer. By the time that is done, I will be starting my student teaching!!! Along with my regular foodie posts, I will be posting about activities and fun! Oh yeah, not to mention WEDDING THINGS! Not for me, but I’ve got plenty of them coming up to blog about! Woo Hoo!
Now that I have gotten that out of the way, now it is time for me to finally post my recipe for my strawberry blueberry pie that I made for the 4th of July….yeah. I’m way behind. But, it’s PERFECT for a picnic and even boasts red, white and blue!
To start, you will make a double crust pie crust. I always use the tried and true Betty Crocker recipe. You can find that HERE! I do add a tablespoon or 2 of sugar to the dough when making a sweet/fruit pie. But it’s not a necessity.
1 qt strawberries cut
1 pint blueberries
1 cup water
1 tablespoon sugar
2-3 tablespoons flour.
Pre-heat the oven to 350.
Rinse and cut strawberries into smaller pieces. Rinse blueberries.
In a medium saucepan on medium-low heat, combine strawberries, blueberries, flour, sugar, and water.
Stir regularly to keep from sticking to the bottom of the pan. It will begin to thicken and break down. Mine too about 20 minutes. While this is cooking, roll out the pie crust into the bottom of a pie tin/glass. Poke holes in the bottom and bake for 15 minutes to prevent the bottom from getting soggy.
Pour the strawberry/blueberry mixture in to partially baked pie crust.
Roll out the rest of the crust, using a cookie cutter, I used a star, cut out pieces. Lay out your cutouts on top of the pie. I tried to do mine in some kind of circular pattern that allowed you to see the fruit underneath.
Bake until the top crust is browned and the fruit is bubbling. Mine took 20 minutes.
Sadly, this was eaten so quickly I was unable to get a picture of what it looked like done. Serve warm with nice cold vanilla ice cream!
I LOVE SUMMER! Living in Pennsylvania, we had a miserable, cold, snowy, dreary, polar vortex winter. I loath the cold with every ounce of my being. Olaf and I could be best friends!
To kick off this is my Super Summer Jello Pie. I know, stay with me here. I saw a recipe for a jello/cheesecake pie on pinterest. It sounded awesome minus the fact that I’m not the biggest cheesecake fan in the world. So I tweaked it a bit. This would be perfect for a summer picnic/get together.
1 stick of butter
2 packs graham crackers
1/4 cup sugar
2 cups chopped strawberries
1 cup blue berries
Heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Dash of cinnamon
1 pack of strawberry jello
1/2 tablespoon of vanilla pudding mix
The greatest part about this recipe is that you can make the filling ANYWAY YOU WANT! I chose strawberry jello, strawberries and blue berries. There are so many flavors of jello and fruit combinations- you really can’t go wrong!
The first 4 things to do- get a mixing bowl in the freezer, get your heavy whipping cream to the bottom of your fridge (it’s the coldest there), melt your butter and your oven preheated to 325.
Crush you graham crackers so that there are no chunks. To these add the whole stick of melted butter and 1/4 cup of sugar. Mix until well combined. Dump and smoosh this mix into a pie dish. Slide the crust into the oven for 10-12 minutes.
While the crust is baking get the water boiling for the jello. While you’re waiting for that to happen, start cutting up our strawberries. I left mine nice and big instead of dicing them up tiny. I left the blue berries whole.
Pull the crust out of the oven, after mixing the jello together let them both sit out to cool. You need the jello to start setting but not completely firm for this to work.
As everything is cooling pull out your chilled bowl and heavy whipping cream. With a stand mixer, handheld or whisk begin whisking the heavy whipping cream until it starting to thicken up and hold its shape.
At this point I add a splash of vanilla, a dash of cinnamon, the powdered sugar and vanilla pudding mix. I don’t add too much sugar to the whipped cream because of how sweet the jello and fruit are. The vanilla pudding mix helps the whipped cream keep its body and hold up instead of deflating and turning back into a puddle of cream.
By now your jello should be the consistency of about syrup and the crust cooled. I added a thin layer of whipped cream on the bottom and then added my strawberries and blue berries.
Slowly pour the jello into the pie dish over the fruit. The whipped cream will swirl up a bit. THIS IS OK! It’s kind of pretty AND yummy.
Place in the fridge to finish setting up.
Serve with your homemade whipped cream and some jimmies on top for a nice, cool, relatively healthy summer treat! 🙂
I’d post a picture of the finished product but SOMEBODY and his roommate annihilated it before I could get one! I think you’ve got the idea though.