March 14th is national Pi day and for many Upper Schoolers, we had to memorize a minimum of 25 digits of Pi and eat lots of Pi as a math class requirement. There is no Pi day in the Upper School but that doesn’t mean that it still can’t be celebrated.
Strawberries are at their peak during March, April, and May; this is a great time to start baking with the bright red fruit again. While spring isn’t best for blueberries, they can still be found at most common grocery stores in good quality. This recipe for Strawberry Blueberry pie does not require much preparation and can easily be made on a weekend afternoon.
- 1 single pie crust, store bought or homemade
- 2 1/2 cups strawberries, quartered
- 2 1/2 cups blueberries
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 egg
- 1 tbsp water
- raw sugar for sprinkling on the crust
- all purpose flour for dusting
- Preheat your oven to 475 degrees.
- Line a baking sheet with a piece of parchment paper. Lightly flour the parchment paper, then roll out pie crush to loosely form a circle shape. I rolled mined into a 12 inch circle. Set aside.
- Cut up the strawberries. Place the cut strawberries and whole blueberries into a bowl, and mix it with the sugar and cornstarch and let rest for 5 minutes.
- Gently pile the fruit mixture onto the center of the pastry. Fold the edges of the pastry over to cover the outer edge of the fruit pile. Overlap as needed.
- In a separate bowl, mix together the egg and 1 tbsp of water. Then, using this mixture, brush the pastry. Sprinkle raw sugar on to the pastry for a nice crunch.
- Place the pie into the oven, then immediately TURN DOWN the heat to 375 degrees.
- Bake for 40 minutes, or until crust is golden brown.
- Let your pie sit for about 10 minutes before serving. Serve slightly warm with ice cream or whipping cream!