Hey, hey, hey!
So there are some things that I always, always, always go in for:
- Chocolate chip cookies
- Green beans
- Anything spinach-artichoke related or adjacent
- Cherries, fresh, frozen, canned, dried, sweet, dark, tart, red
Conversely, there are some things I rarely go in for:
- Cutesy things found on Pinterest
- Displays of red, white, and blue
All of which brings us to this pie. One evening, I was
engaged in some prime laundry-avoidance techniques inexplicably surfing Pinterest. Whilst there, I found an image for the cutest flag pie featuring sweet cherries, strawberries, blueberries, and blackberries, divided into two sections, one blue, one red, and festooned with pie crust stars and stripes that I had ever clapped eyes on. People, I had to have it, make it, and eat it all for my very own it was so flippin’ cute, so I hopped on over to Sally’s site, grabbed the recipe, and got to cracking.
Due to a surplus of cherries and berries, I actually made TWO pies with the recipe. And since I was clearly in cute mode, I made the first pie like a flag for a celebration of the impending holiday on the 4th, and then decided to make the second one like the pastry embodiment of “My god, it’s full of stars!” (<–name that movie). I tweaked the fillings slightly. For the flag pie, I divided blueberries and blackberries then cherries and strawberries into their respective sections; for the star pie, I mixed together cherries, blackberries, a handful of raspberries, and strawberries for a completely mixed berry pie.
It goes without saying (because P-I-E) that both pies were DELICIOUS. The pastry for both pies was flaky. And both fillings were full to bursting with juicy sweet-tart berries. The filling for the flag pie gelled together perfectly; perhaps due to the differences in berries, the filling for the star pie was much slushier, but no less delicious. Topped with melty ice cream, a slice was as perfect for a quiet 4th of July celebration as a summer picnic or any day of the week ending with -day.