Strawberry/Blueberry Pie

Is there anything better than biting into a fresh strawberry?  When our punks were little, every year Eric would take them to pick strawberries.  Our little Paige would eat as many as she picked right from the ground.  She had juice running out of the corners of her little mouth.  One day as they were picking berries, she picked one that was covered in dirt and was so excited when she showed her daddy her berry.  Her words exactly, “Look daddy, it already has sugar on it!”

What is better than biting into a fresh strawberry?  Biting into an entire Strawberry and Blueberry Pie!  This is a pie where the simple taste of the fruit is the shining star.

To get this pie started, in a pot, whisk together orange juice, ½ cup sugar, vanilla and cornstarch over medium-high heat. Bring to a boil then remove from heat and stir in gelatin mix and mix until dissolved.

 

Stir in those gorgeous berries.  I am assuming you will do as I did and sneak some fresh berries before you stir them in the mix.  

After everything has been mixed, pour into a prepared graham crust mix.

Refrigerate until set, about 4-6 hours.
Summer freshness at its finest!

To make the whipped cream, using a hand mixer on medium-high speed, beat cream with  2 TBS. sugar until soft peaks form.

Transfer cream to a piping bag fitted with a round or star tip and pipe or spoon around edge of pie.  Make it pretty by garnishing with extra berries.

I snapped a quick picture of the interior of the pie after Sir Streusel cut  himself a piece. He cut another piece shortly thereafter. Look at those layers of fresh berries!  

This pie is so refreshing on a hot summer day.  We have a lot of those days.  There will be more of this pie this summer.  We need to be refreshed weekly!

Enjoy!

Love ya, 

Jody and Edna

Strawberry/Blueberry Pie
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Ingredients
  1. 1 cup orange juice
  2. ½ cup + 2 TBS. sugar
  3. 3 TBS. cornstarch
  4. 1 (3 oz.) package strawberry-flavored gelatin mix
  5. ½ tsp. vanilla
  6. 1 ½ lb. strawberries, trimmed and halved (4 cups)
  7. 1 ½ cups blueberries
  8. 1 prepared graham cracker pie crust
  9. 1 cup heavy cream
  10. Additional berries for garnishing
Filling Instructions
  1. In a pot, whisk together orange juice, ½ cup sugar, vanilla and cornstarch over medium-high heat.
  2. Bring to a boil.
  3. Remove from heat.
  4. Stir in gelatin mix and mix until dissolved.
  5. Stir in berries.
  6. Transfer to crust.
  7. Refrigerate until set, about 4-6 hours.
Whipped Cream Instructions
  1. On medium-high speed, beat cream with remaining 2 TBS. sugar until soft peaks form.
  2. Transfer to a piping bag fitted with a round or star tip and pipe or spoon around edge of pie.
  3. Garnish with additional berries.
Adventures with Edna http://adventureswithedna.com/

 

 

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