Fourth of July Pie

Happy Independence Day! If you live in the US, that is. If not, I still hope you’re having a lovely day.


Clare even made me a Batman apron to wear while baking pies.

One thing that Clare and I love is food. And by “love”, I mean that many of our adventures have centered around food– gelatto at the National Gallery of Art, chocolate beignets at Paul in Paris, tapas at La Tasca in Chinatown, New York style pizza at John’s Pizzeria in Manhattan, fish and chips at the Red Anchor in London. We love food.

My family, in particular, loves pie. We have pies for every season and have pie every holiday. When Clare lived in New York she would come to our house in Maryland for Thanksgiving and Easter. The Moores like cake more than pie, but we Bridgeses quickly introduced Clare to pie. It is kind of a rule in our family: Thou Shalt Love Pie.

Like I said, we take our pie seriously. We have a pie crust recipe that has been passed down through several generations, and several recipes that my grandmother has recently passed on as well.

My mom and I are entering a pie baking contest at our church’s Fourth of July picnic this evening, and I thought I would share one of my grandmother’s favorite recipes with you, dear readers. I am not a food blogger, but I did my best. Meaning, I forgot to take pictures of several steps. Oops. Ah, well. Here we go.

Strawberry Pie


My family has been using this pie crust recipe for generations.

  • 1 1/2 cups plain flour
  • 1/2 teaspoon salt
  • 8 Tablespoons Crisco
  • 4 Tablespoons ice water

Step 1. Preheat the oven to 350 degrees fahrenheit.

Step 2. Sift together:

  • 1 1/2 cups plain flour
  • 1/2 teaspoon salt

Step 3. Take out 1/4 cup of the flour and salt mixture and set aside for a later step.

Step 4. Mix 8 Tablespoons of Crisco into the remaining 1 1/4 cups of the salt and flour mixture.

Step 5. Measure 4 Tablespoons of ice water into a bowl.

Step 6. Take the 1/4 cup flour and salt mixture set aside earlier and mix it together with the ice water.

Step 7. Mix this into the other flour mixture.


Step 8. Mix them together until a ball of dough is formed.DSC_0066

Step 9. Roll the dough out using a rolling pin and flour.DSC_0083Step 10. Drape the pie dough into an ungreased pie pan and shape it into a pie-like shape. DSC_0086For decoration, you can also braid the extra scraps of pie dough and line the pie pan with the braided crust.DSC_0092


Step 11. Put the pie crust into the oven for approximately 25 minutes, or until it is golden brown (this time may vary depending on your oven.DSC_0001Step 12. While the pie crust cools completely, start on the filling.


My grandmother’s original recipe has been well-loved over the years.

Filling Ingredients:

  • 3 cups of fresh strawberries, washed and dried
  • 3 Tablespoons cornstarch
  • 3 Tablespoons strawberry jello
  • 1 cup granulated sugar
  • 1 cup water

Step 1. Bring the 1 cup water to boil.

Step 2. While waiting for the water to boil, mix the cornstarch, jello, and sugar together.DSC_0045

Step 3. Once the water is boiling add the cornstarch, jello, and sugar mixture.

Step 4. Let the mixture boil for 1 minute.

Step 5. Cool the mixture completely.

Step 6. While the mixture is cooling, slice up the strawberries. The thinner that you can slice the strawberries, the better.DSC_0110

Step 7. Once the pie crust is completely cooled, add in the sliced strawberries.DSC_0004

Step 8. When the filling is cooled completely, pour it over the strawberries in the pie crust.DSC_0005

Step 9. Cover the pie and put it in the fridge until you serve it. We usually serve the pie with whipped cream.DSC_0013

Step 10. Enjoy! And happy Fourth of July!


Our sous chefs, Sydney and Bella, were a great help.


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