Blueberry and Strawberry Pie
- Mitch Mandell
For this pie, fresh blueberries and strawberries produce a picture-perfect dessert that is ready to serve in 30 minutes using a store-bought crust.
Makes 6 servings
Ingredients
- 1 cup wild blueberry fruit spread
- 1/4 teaspoon ground cinnamon
- 1 1/2 pints fresh blueberries
- 1 1/2 teaspoons grated lemon zest
- One 9” baked pie shell
- 1/4 cup strawberry fruit spread or jam
- 6-8 large strawberries, hulled and cut vertically into 1/4-inch slices
Directions
- In a medium saucepan, melt the fruit spread with the cinnamon over medium heat. Off the heat, mix in the blueberries and lemon zest until the berries are coated. Spoon the berries into the baked crust.
- Melt the strawberry jam in a small pot over medium heat. Mix the strawberries into the melted jam to coat them. Using a fork, arrange the glazed, sliced strawberries in a ring on top of the blueberry filling, placing them with the wide end against the edge of the crust and the point inwards. To form an 8-pointed star in the center of the pie, arrange 4 large slices pointing outwards and top with 4 smaller slices. Serve the pie within 1 hour of filling.
Copyright © 2005, Dana Jacobi, adapted from 12 Best Foods Cookbook