This red, white and blue pie is begging to be served at your Fourth of July barbecue. With layers of sweetened lime yogurt, fresh blueberries, and plenty of the season’s freshest strawberries, it’s a patriotic pie you can’t resist.
We pulled into our driveway last night to a sweltering house. After a week in the Boundary Waters on the Canadian border with sunny skies and cool nights, the change in temperature (and humidity) is a bit stifling.
Before setting foot in the house, though, we dropped the oldest at swim practice. Yes. We drove home for swim practice. Dedication. That’s what I’m aiming to teach my kid. We rolled up pulling a trailer, hopped out in front of the aquatic center, and started rummaging through bags of soiled clothing trying to locate a pair of goggles for the girl. We had to settle on last year’s goggles, which had been used by the youngest girl to see minnows while swimming in the cold, clear water up north, but they would do.
The bags are still unpacked behind me, we may be hiding in the house from the heat, and we fully plan on continuing to hide at least a little while longer to watch the last day of USA Swimming‘s Olympic Trials tonight to cheer on Dara Torres. (Watch #SwimToday on Twitter at 7:30 EDT to follow along!) But as of Wednesday the hiding will stop and the festivities commence. Fireworks, picnics, and pie.
Sure, it looks just like strawberry pie, but when you cut into it, you’ll reveal three layers of red, white, and blue. (More blue for you, though, because you probably won’t eat a cup of them while you’re absentmindedly standing in the kitchen waiting for the yogurt layer to firm in the refrigerator.)
Have a Happy Fourth of July, and if you just celebrated Canada Day, cheers!
1 package unflavored gelatin
1/2 cup plain Greek yogurt
1/4 cup raw sugar
1/4 cup lime juice
2 cups blueberries
4 cups fresh strawberries
1 cup sugar
2 tablespoons cornstarch
Preheat the oven to 375º F. Roll out the pie crust dough and fit into a 10″ pie plate (see note*). Press the crust into the plate and crimp the edges as desired. Line the inside of the dough with parchment and fill with pie weights or dried beans. Bake for 15-20 minutes or until the crust is golden brown. Remove the crust from the oven and allow to cool. Remove the weights once they are cool enough to handle.
In a small saucepan combine 1/4 cup of water and 1/2 package of unflavored gelatin and allow to sit for five minutes to let the gelatin bloom. Heat over medium heat until gelatin is dissolved. In a medium bowl whisk together yogurt, raw sugar, and the lime juice. Slowly stir in the gelatin until smooth. Pour into the baked crust and refrigerate until firm, at least 2 hours. Spread blueberries over the refrigerated yogurt layer followed by 3 cups of strawberries.
When the yogurt layer is firm, add remaining gelatin to a saucepan with 1/4 cup of water and let rest for 5 minutes. Heat over medium heat until the gelatin is dissolved, about 2 minutes. Add in 1 cup of strawberries, sugar, and cornstarch. Cook until strawberries start to boil. Pulse with an immersion blender until smooth. Continue cooking for an additional 5 minutes. Remove from heat and pour slowly over the strawberry layer of the pie to coat evenly.
Refrigerate the pie until the gelatin glaze is firm or until ready to serve. Serve cold with whipped cream, if desired.
*You can use a smaller pie plate and adjust the fruit amounts to fit.
Makes 1 pie.
This post is part of a partnership with USA Swimming and The Motherhood. All thoughts and opinions came from my own brain. My kids love to swim, and I love to swim with them. I hope you’ll join us in the water!