Pre heat oven to 350 degrees. To make it easy I used 2 rounds of already rolled out sheets of store-bought short crust dough. (Or you can use your own home-made short crust dough, note: Puff Pastry will not work for this). You'll need a small punnet of Strawberries, diced in half and some into quarters. A small punnet of Blueberries. Keep both separate. Toss each separate bowl of berries with granulated sugar, (you should use as much as you want according to your taste, I used about 1-2 tablespoons) and little bit (I used a teaspoon) of cornstarch, and a pinch of salt, for each. Lay down one round of dough on a 9-inch pie dish. Using the second dough round, cut out stars using a cookie cutter. (See illustration.) Lay wedge of dough on top, stuffing blueberries underneath. Refrigerate for 10-20 minutes, so berries have a chance to 'meld' or stick to dough and won't run or escape, giving you a neat edge to fill in the strawberries. Fill rest of pie with Strawberry mixture and place strips on top. Cut off and crimp edges of the pastry simply with a fork. Press demerera sugar into the pastry, bake at 350 degree oven for 30-50 mins till pastry is golden brown and fruit is bubbly and the room smells fragrant. Serve warm with cold Vanilla Ice-cream or Low-fat Gelato in a flavor of your choosing. Happy Independence Day!
Easy American Pie, with Raspberry and Cream Gelato from Talenti.
Photographs by Aaron Graubart Concept, Recipe and Illustration by Dimity Jones.