This is the perfect treat for the 4th of July holiday weekend.  It’s super easy to make and looks so festive.  Two baking sessions in one week is huge for me guys, ha.


Strawberry Filling – 
1 quart of strawberries
1 carton of raspberries
1/2 cup sugar
1 teaspoon almond extract
2 tablespoons flour
1/2 teaspoon salt
2 teaspoons lemon juice 

Blueberry Filling –
1 pint of blueberries
1/4 cup sugar
3/4 teaspoon lemon juice
2 teaspoons flour
1/4 teaspoon salt

Two store bought pie crusts

You can make your own crust if you’re your feeling fancy. Which I wanted to but for times sake I decided to buy public brand crusts.  You also might want to pick up some vanilla ice cream to serve with this, just sayin’.

Preheat oven to 350. Blind bake the crust by greasing your pie plate. Roll out the pie crust and press it down and ruffle the edges (if you want) with your fingers. Use a fork to make about 20 indentations around the bottom (this allows air to escape). Grease the inside of the crust, line with aluminum foil and fill with dry rice or beans (or something similar).  Bake for 10 minutes. Remove aluminum and beans and allow the crust to cool.  Meanwhile make your fillings… combine all ingredients for the strawberry in a large bowl and all ingredients for the blueberry in a smaller bowl. Use a piece of aluminum foil to make a ‘barrier’ between the two berries (fold in a 90 degree angle) and carefully place the berries where you want them.  Removed the piece of aluminum and situated your ‘flag how you want it. With the second pie crust use a small knife to cut stripes and little stars. Make sure to press the stripes into the sides of the bottom crust.  Brush the entire thing with milk then bake for 40-45 minutes. 

Happy 4th of July! Hope you all have a wonderful weekend. 


pot holder, berry container, & measuring spoons from Anthropologie // marble rolling pin is thrifted

And just because he’s cute… 



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