- 1 pack of Pillsbury pie dough (comes with 2 separate sheets)
- 2 cups of blueberries - 5 cups of strawberries - 1/4 cup of sugar - 1 tablespoon of all-purpose flour - 1 1/2 tablespoon of lemon juice - 2 teaspoons of grated lemon peels - 1/8 teaspoon of salt
First, preheat your oven to 400 degrees. Next, begin to prepare the fruit for your filling. Begin by cutting the strawberries into halves or quarters, depending on personal size preference. Thoroughly wash the chopped strawberries and blueberries and set them aside in separate bowls. Add half of the ingredient portion of the sugar, lemon juice, lemon zest, flour, and salt to each of the bowls and toss them together until you have a uniform mixture.
Lightly coat a pie pan with nonstick spray. Lay out some flour on a hard surface, pat some on your hands, and roll out one sheet of dough. Shape it into the bottom of the pie pan, kneading the edges to mold to the top of the pan. Next, add in the blueberries to the top left corner of the pan (about 1/4 of the area) and add the strawberries to the remaining area. Use the other sheet of dough to cut out the stars and stripes for the crust. I used a small, metal cookie cutter for the stars and cut each stripe about 1" thick.
Mix a little bit of olive oil and milk together and brush it along the top of the pie once it is complete. Wrap aluminum foil around the outside edge of the crust before placing the pie in the middle rack of the oven - this prevents it from getting all bizzurnt and what not... ain't nobody got time for that. Lastly, pop that sucker in the oven! Cooking time will be roughly 45 minutes to 1 hour.