A mixed berry pie with some twists from my kitchen to celebrate the 4th of July!
This dough is made with spelt flour and grass-fed butter. Fill this nutty crust with lots of organic berries, chia seeds, and some extra flavors and you a beautiful treat to bring to any summer gathering!
I love the 4th of July. It brings back really great memories of being a child at my grandmother's cottage on the channel of the twin lakes in Lakeville, Connecticut. My grandparents, father, sister, aunts, uncles, cousins, and more would all be there. We would run around in our bathing suits and swim all day, then had an outdoor feast accompanied by Lipton iced tea (the kids at least), and the day would be finalized by my dad setting off fireworks at the end of the dock. There were too many of us to fit in the cottage, so we slept in tents outside, and had a campfire before bed.
Nowadays, I spend the 4th with my sister Kellyn. We do something quite, usually going to the beach, and then have a nice meal together. Things have changed over the years, but we have spent together forever. Something I look forward to every year.
This year, I am going to her house down in Hudson, Massachusetts and I have made lots of yummy treats to bring, this pie being one of them! Nothing spells the 4th of July like a fun festive pie! Let's hope I don't eat it all this year! Enjoy!
Celebration Berry Pie
2 cups spelt flour
1 tsp. salt
2/3 cup unsalted butter (chilled; cut into a 1-inch dice)
4 tbsp. swerve, maple syrup, coconut sugar
2 tbsp. cinnamon
7 tbsp. ice water (or less)
8 cups of fresh berries
2 tbsp. Chia Seeds
1 tbsp. Corn Starch
1 tbsp. Orange juice
1. Place in a food processor and process with salt, 2 tbsp. sweetener if you are using a dry one and cinnamon.
2. Add in cubed butter and pulse until the butter is mealy in the dough and combined ( do not over mix)
3. 1 tbsp at a time add in the ice water and 2 tbsp. liquid sweetener if you are using it. You may not need all of the liquid, especially if you are using a liquid sweetener. Again, do not over mix. Once the dough starts to come together, it is done.
4. Wrap the dough with a cheesecloth, and set in the fridge for at least 30 minutes.
5. While the dough chills, in a medium-sized bowl mix the berries, chia seeds, remaining sweetener, remaining, cinnamon, cornstarch, and orange juice together set aside.
6. Beat your egg in a custard cup with a splash of milk of your choosing - set aside.
7. Take the dough out of the fridge and cut in half. Set one half on a floured cutting board and the other in the fridge.
8. Grease a pie pan as desired, and roll out half of the dough until it is a large enough circle to fill the pie pan and the sides. Place in your pie plate and poke the bottom of the pie with a fork.
9. Roll out the remaining dough and cut as desired to cover the top of the pie.
10. Pour the berry mixture into the pie pan. And then cover it with the raiming dough.
11. When you are done assembling the pie, use a baking brush to coat the top with the egg wash.
Sprinkle with cinnamon sugar if desired.
12.) Bake at 375 until the crust is brown and the berries are bubbling. 30-45 minutes. You may need to cover to the top of the pie with foil to let the berries finish cooking.
Allow the pie to cool before serving.