Gosh this week couldn’t get any busier! In the next 7 days I am making dessert for 2 funerals, my sons’ tee-ball awards ceremony & my church life-group summer potluck. Not to mention the 4th of July is Wednesday like 5 days away and I’m on dessert duty for that too!!!! So I’m making as much ahead of time as I possibly can for my sanity and health- starting with this gorgeous star spangled berry pie!!! 
This pie really is as delicious as it is gorgeous! Not to mention the beauty of it being a slab-pie is that it will easily feed a crowd! But the best part is it’s in my freezer right now so come Wednesday all I have to do is pop it in the oven while I’m getting the kids dressed.
All berry pies are not made equally and can tend to taste just a bit bland if you ask me. The secret ingredient bringing this pie’s flavor over the top is the zest and juice of an orange!!! I promise once you start incorporating orange into your berry pie recipe you wont turn back! Orange zest is a game-changer!
Now for the recipe!
Ingredients:
Pie Crust
- 2 store-bought pie crusts. Or click here for an easy homemade flaky pie crust recipe
Pie Filling
- 4 pounds of blueberries
- 1 pound of blackberries
- 1 pound of strawberries, hulled and quartered
- 1 cup of granulated sugar
- the juice of one orange
- the zest of one orange
- 3 tablespoons of cornstarch
- 1/8 cup of cinnamon
- 2 tablespoons of nutmeg
- 1 tablespoon of vanilla extract
- 1/2 stick of butter cubed.
Directions:
- Preheat oven to 425 degrees (or 400 degrees if baking frozen)
- Roll out 1 1/2 pie dough disks to cover a wide deep-dish baking pan- you will need to cut the pie crust dough to fit the shape of a rectangle. Save 1/2 of one pie dough disk along with any extra pieces for later use. If you’re using store-bought pie dough flour each disk and fold them in half and roll them out more to make them stretch longer. If you are making the dough from scratch, shape your pie dough disks in the shape of a rectangle instead of a circle to roll them out easier.
- In a large bowl thoroughly mix / combine all the pie filling ingredients (except the butter) and using a spatula transfer the berry mixture into the pie crust pan .
- Dot the pie with butter cubes
- Roll out remaining pie dough and using two different sizes of star-shaped cookie cutters decorate the top of the pie.
- Bake for 1 hour and 10 minutes or until pie crust is golden brown and juices are bubbling
- You can cover the dish with foil unbaked and freeze it till the day you need it. Then you will bake it frozen at 400 degrees for an hour and ten minutes to an hour and 25 minutes or until the pie is crust is golden brown and juices are bubbling.
Like I said, my pie is in my freezer right now so you’ll have to check my Instagram page on the 4th to see what it looks like baked! If you’re on dessert duty for any of the patriotic holidays consider giving this crowd pleaser a try- feeds 16-20 people.
